Rhubarb, cinnamon and yoghurt muffins

• servings: 8 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

200 g (1⅓ cups) self-raising flour

1 tsp ground cinnamon

150 g (⅔ cup) caster sugar

60 g (4 tbsp) butter, melted and cooled

1 egg

125 g (½ cup) natural yoghurt

125 ml (½ cup) milk

3 rhubarb stalks, cut into thin slices

icing sugar, to serve

Directions

Preheat oven to 180°C. Line 8 x 125 ml (½ cup) muffin pans with paper cases.Mix the flour, cinnamon and caster sugar together in a bowl. In a separate bowl, whisk together the melted butter, egg, yoghurt and milk. Add the dry mix to the wet mix and whisk to a smooth batter. Fold in the slices of rhubarb.Spoon the mix into the prepared muffin pans and bake for 20-25 minutes, or until golden brown and risen. Allow to cool, then dust with icing sugar to serve.