Cafe Style Apple and Rhubarb Conserve Breaky Muffins
Cafe Style Apple and Rhubarb Conserve Breaky Muffins
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Created by Everyday Gourmet Chef, Justine Schofield
  • 375g self-raising flour
  • 1/3 cup rolled oats
  • 2/3 cup caster sugar
  • 1 lemon, zested and juiced
  • 2 eggs, beaten
  • 250ml buttermilk
  • 75g unsalted butter, melted, cooled
  • 1 apple, peeled and grated
  • 1/3 cup rhubarb conserve
  • Icing sugar to dust (optional)
  1. Preheat oven to 180°C. Grease a 6-hole Texas muffin pan.
  2. Mix dry ingredients in a bowl, and then stir in the eggs, buttermilk, lemon zest and juice and the butter.
  3. Carefully fold through the apple then dollop the conserve in different spots around the batter and make a few stirs to ripple the conserve through the batter, but do not mix in completely.
  4. Use a large spoon to place dollops of the rippled mixture into prepared pan. Bake for 20-25 minutes or until risen and pale golden. Cool in the pan. Dust with icing sugar (optional).