Events and Celebrations

Rhubarb & Marzipan Muffins

prep 20 mins, plus cooling cook 30 mins
  • 400 g (13 oz) young rhubarb, trimmed and cut into 1 cm (½ inch) lengths
  • 100 g (3½ oz) caster sugar, plus extra 3 tablespoons
  • 375 g (12 oz) self-raising flour
  • 2 teaspoons baking powder
  • 150 g (5 oz) golden marzipan, diced
  • 2 eggs, beaten
  • 100 g (3½ oz) slightly salted butter, melted
  • 150 ml (¼ pint) milk
  • sifted icing sugar, for sprinkling

Toss the rhubarb with the 3 tablespoons sugar. Tip on to a baking sheet lined with baking parchment. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes until softened. Leave to cool.

Put the remaining sugar in a bowl with the flour and baking powder. Stir in the marzipan and cooled rhubarb. Beat together the eggs, melted butter and milk in a jug. Add to the dry ingredients and stir together using a large metal spoon until just combined.

Divide the mixture evenly between paper muffin cases arranged in a 12-hole muffin tray. Bake for about 20 minutes until well risen and just firm to the touch. Transfer to a wire rack to cool, then serve warm or cold, sprinkled with sifted icing sugar.

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