Rhubarb and Blackberry Breakfast Muffins with Strawberry Yoghurt Pots

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!

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Recipe by James Martin
Serves 4-12
Ready in 30 to 60 mins

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
  • 200ml buttermilk
  • 1 large free-range egg

    • For the yoghurt pots

  • 1/2 a 406g can strawberries in juice, drained
  • 150g pot Greek yoghurt
  • honey to drizzle

How To Cook

  1. 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.
  2. 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.
  3. To serve, swirl the strawberries through the Greek yoghurt, spoon into tumbler glasses, drizzle with honey and serve with the muffins.
    4. www.cannedfood.co.uk
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Rhubarb and Blackberry Breakfast Muffins with Strawberry Yoghurt Pots
  • Recipe by James Martin
  • Serves 4-12
  • Ready in 30 to 60 mins
    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
  • 200ml buttermilk
  • 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
    How to Cook
  1. 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.
  2. 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.
  3. 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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