Rhubarb, apple and sultana muffins

I made these for our no dig course today using some of Charles’ rhubarb, apples from the local whole food shop and store cupboard ingredients. They were enjoyed so much I was asked to share the recipe. 

I used American cup measures to make them. This recipe makes 24 muffins.


1 1/2 cups sugar, preferably unbleached. (Darker sugars add an interesting depth to the muffins. Today I used unbleached cane sugar)

2 eggs, beaten

8 tablespoons sunflower oil (or melted butter)

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 1/2 cups milk (dairy, soy, nut)

2 cups rhubarb, chopped

1 cup apple, chopped

1/2 cup sultanas

chopped zest of 2 lemons or 1 lemon and 1 orange

4 cups self raising flour

(I used 2 cups wholewheat, 2 cups white – all wholewheat or all white would work fine too. If using plain rather than self raising flour, add 4 teaspoons of baking powder.)

Pre-heat the oven to 180 C

This method is my quick all-in-one-bowl one that I often use on busy course days.

Put the sugar in a large bowl and add the oil, mix thoroughly.

Add the eggs and mix well again. Pour in the milk and mix.

Next add the rhubarb, apple, raisins, zest and spices. Mix well.

Fold the flour into the mixture, stirring carefully until it is fully incorporated. It will look lumpy with no visible dry flour.

Put muffin papers into the muffin pans. Spoon the mixture into the muffin cases, dividing equally.

Bake in the oven for 20 – 25 minutes, until cooked through (use a cake tester to check, it will come out clean when they are ready.) Place the muffins on cooling racks to cool.

*** You can vary the fruit according to what is seasonal in your kitchen ***