Rhubarb and date muffins

Rhubarb and date muffins
  • Serves icon Makes 16
  • Time icon Hands-on time 10 mins, plus cooking, oven time 40 min

When it comes to breakfast or a quick snack on the go, you can’t go wrong with a muffin, especially when it’s healthy, spiced and fruity.

More of a savoury person? Give our all-day breakfast muffins a go.

Nutrition: per serving

Calories
156kcal
Fat
2.5g (0.6g saturated)
Protein
3.7g
Carbohydrates
31.8g (15.5g sugar)
Fibre
1.6g
Salt
0.3g
Calories
156kcal
Fat
2.5g (0.6g saturated)
Protein
3.7g
Carbohydrates
31.8g (15.5g sugar)
Fibre
1.6g
Salt
0.3g

Per muffin

Ingredients

  • 300g rhubarb, thinly chopped
  • 2tbsp soft brown sugar
  • 350g self-raising flour
  • 1tsp cinnamon
  • 120g caster sugar
  • 2 eggs
  • 200ml skimmed milk
  • 70g low-fat spread, melted
  • 100g apple sauce
  • 70g pitted dates, chopped

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Mix the rhubarb with the brown sugar and put in an ovenproof dish. Bake for 15 min or until the rhubarb is tender, then leave to cool. Line 2 muffin tins with 16 paper or silicon cases.
  2. Put the flour in a large bowl with the cinnamon and caster sugar. Beat the eggs, milk and spread with the apple sauce, then add to the flour mix with the cooled rhubarb and dates. Mix gently but don’t over-mix – the mixture should be lumpy.
  3. Divide the mixture among the cases and bake for 25 min or until risen and golden brown. Cool completely.

For more great recipes like these from our sister publication Healthy Food Guide

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