Cafe Style Apple and Rhubarb Conserve Breaky Muffins

Cook Time 45 minutes

Servings 6


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)


Preheat oven to 180°C. Grease a 6-hole Texas muffin pan.

Mix dry ingredients in a bowl, and then stir in the eggs, buttermilk, lemon zest and juice and the butter.

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.

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).


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