Preheat the oven to 400° F. Grease 12 muffin cups or line with paper cups. Cream the margarine and sugar. Add the egg and blend well. In a separate bowl, combine the flour, baking powder, cinnamon, ...

Who doesn't love summer fruit? I was thrilled to find rhubarb at the farmer's market this week, but with my new healthy diet I knew that rhubarb cobbler and pie was out of the question. This recipe ...

Pre-heat your oven to 375 (F). Line your muffin tin with paper cups. Mix together the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl and then set aside. Whisk together the ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. Martha Stewart just made breakfast fun and easy for the whole ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Rhubarb grown in the open tends to be more fibrous and less sweet than rhubarb grown in hothouses.

Wash and trim the rhubarb. Cut the stalks in half lengthways and then chop those into one-centimetre chunks. Put the chopped rhubarb into a bowl along with 50g of the caster sugar and stir to combine ...

Most muffins peak the day they’re baked, then dry out or turn dense by midweek. The make-ahead muffins here are built to last without turning into paperweights by Thursday. They pack well, reheat ...

Presenting my annual contribution to the rhubarb admiration society! Slightly perplexing and definitely funny-looking, this plant pops out early in spring to remind us that there is hope ahead. More ...

Every fortnight we get your tummies rumbling when we get a recipe from chef and food consultant Chris Stephan. Tune in Mondays at 11:45am to listen to Chris tell us some wonderful things to do with ...

Great to make and grab for on the go or freeze to enjoy later. Picture / Babiche Martens These muffins can be frozen individually when they are fresh, so they’re great to pull out and take to work or ...