Rhubarb and Blackberry Breakfast Muffins with Strawberry Yoghurt Pots
Ready in: 30 to 60 mins
James Martin's easy recipe makes 12 muffins, and enough strawberry yoghurt for four pots to serve with four for a family breakfast. The remaining muffins freeze well, or make great snacks!
Ingredients:1/2 a 290g can blackberries, drained
1/2 a 539g can rhubarb, drained
75g unsalted butter, melted
1/2 tsp bicarbonate of soda
150g plain flour
50g wholemeal flour
2 tsp baking powder
75g caster sugar
1 pinch salt
1 large free-range egg
[hd]For the yoghurt pots[/hd]
1/2 a 406g can strawberries in juice, drained
150g pot Greek yoghurt
honey to drizzle
- Preheat the oven to 200C/400F/Gas 6. Combine all the dry ingredients in a large bowl and mix well. In a measuring jug, beat together the buttermilk, egg and melted butter and pour over the dry ingredients. Carefully combine, taking care not to over work the mixture.
- Fold in the blackberries and spoon the mixture into well-greased muffin tins. Make a well in the centre of each muffin with a teaspoon and add a spoonful of rhubarb. Bake in the centre of the oven for 20 minutes, and transfer to a rack to cool.
- To serve, swirl the strawberries through the Greek yoghurt, spoon into tumbler glasses, drizzle with honey and serve with the muffins.
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