Rhubarb muffins

Written by Catherine Saxelby on Wednesday, 21 April 2010.
Tagged: dessert, healthy snacks, medium complexity

  • Ready In: 40 minutes
  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Serves: 12
Rhubarb muffins

Try this quick low-fat muffin recipe from the Zest Cookbook. No need to cook the rhubarb first - you just chop it up and add it to the muffin batter before baking. The heat during baking cooks it!


  • oil spray
  • 2½ cups self-raising flour
  • 1 teaspoon mixed spice
  • 1 cup brown sugar
  • 1 cup buttermilk
  • 125 g light margarine, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups chopped fresh rhubarb (use frozen if fresh is unavailable)

Nutrition per serve

One muffin contains 950 kJ ( 225 calories), 7 g fat (includes 1 g saturated fat), 35g carbohydrate (includes 15g sugars), 2 g fibre and 270 mg sodium. Read our nutrition rating system.


1. Preheat the oven to moderate 180ºC (350ºF). Spray a 12-hole muffin pan lightly with oil, or line with paper patty cases.

2. Sift the flour and spice together into a large bowl. Stir in the sugar.

3. In a jug, whisk together the buttermilk, melted margarine, egg and vanilla. Make a well in the centre of the dry ingredients. Pour in the buttermilk mixture all at once and stir until just combined - about 16 strokes is all you need.

4. Fold in the rhubarb. Spoon the mixture in even quantities into the muffin pan, until each mould is two-thirds full.

5. Bake for 25-30 minutes then transfer to a wire rack to cool. Serve warm.


zest-3dweb-smllThis recipe is from Zest: the Nutrition for Life Cookbook by Catherine Saxelby and Jennene Plummer. If you want to cook healthy recipes that are quick and delicious, try the many easy recipes in this book.