Rhubarb, Cinnamon and Yoghurt Muffins is a community recipe submitted by Suzanne9 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Allow to cool, ...

Whisk together the yogurt, butter, eggs and vanilla in a smaller ... you want to just barely get things lightly combined. Add in the diced rhubarb to the batter and give 5 stirs.

Whisk together the yogurt, butter, eggs and vanilla in a smaller bowl. Add this to the dry mixture and give 10 stirs. The batter will be quite thick, you want to just barely get things lightly ...

For longer storage (up to 4-5 days), refrigerate the muffins. To keep your muffins fresh for an extended period (up to 3 ...

In another bowl, mix the butter, eggs and yogurt. Tip the wet ingredients into the dry and mix to form a thick batter. 3. Chop the rhubarb into small chunks and fold through the mixture.

Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the ... Transfer the muffins to a rack to cool before serving.