These too are from Lindsay - she of the banana cake recipe. It is scrawled in my notebook in a combination of red and green inks in both mine and Lindsay's handwriting which suggests she might have been giving me this off the top of her head, and had to call me later to fill in the bits she forgot. (I keep muffin recipes in a pocket sized notebook - no idea why they are separate from my other recipes, and I have dozens of them.)
You possibly also need to understand that these are Kiwi (or possibly US) style muffins (not English style yeast muffins).
They are quick breads which means eat within a few hours (24 max) of baking, or put them in the freezer and microwave them back into life when you want to eat one.
Muffins are quick to make and at their best eaten warm. I often make savory ones to have with soup as a quick warming lunch or 'tea' in Autumn, or or bake muffins for 'round the cans racing' food.
This recipe (possibly in keeping with the banana cake) is a generous one. Most of my recipes make 12 muffins, this makes 18 to 24.
Rhubarb Muffins
Beat together 1/4 cup of oil, 3/4 cup of sugar, and 2 eggs
Add 2 cups of milk, 1/2 cup of plain yoghurt and 1 tsp vanilla.
Stir in 2 cups of chopped raw rhubarb
Sift in: 4 cups of self-raising flour
1/2 tsop baking soda
1 tsp cinnamon
Spoonfuls into greased muffin pans (I put hald spoonfuls, a tsp of cream cheese and then the rest of the muffin mix making sure th cream cheese is enclosed). Sprinkle brown sugar on top if you like a bit of extra sweetness or brown topping.
Bake at 170-180 degrees C for about 20-25 minutes.
