Rhubarb and marzipan muffins

Rhubarb and marzipan are one of those flavour combinations that simply work beautifully – give them a try and see for yourself! These rhubarb and marzipan muffins stay wonderfully fresh for days and are soft, moist and packed with chunks of rhubarb and grated marzipan. A scattering of flaked almonds adds the perfect crunchy finish. Best of all, they’re one of the easiest bakes you’ll ever make – simply mix the wet ingredients with the dry, and you’re ready to bake.

Makes 12–14 muffins.

Ingredients for the rhubarb and marzipan muffins:

• 250 g plain flour
• 2 teaspoons baking powder
• 150 g caster sugar
• 150 g natural yogurt
• 125 ml rapeseed or sunflower oil
• 2 large eggs
• 100 g marzipan
• 300 g rhubarb
• 1 teaspoon almond extract

For topping:

• flaked almonds

All the ingredients should be at room temperature.

Coarsely grate the marzipan. Wash the rhubarb (there is no need to peel it) and cut it into 1 cm pieces. In a large bowl, whisk together the caster sugar, yogurt, oil, eggs and almond extract until combined. Sift the flour and baking powder directly into the wet ingredients and whisk gently until just combined. Do not overmix. Fold in the grated marzipan, then gently stir in the rhubarb.

Line a muffin tin with paper cases. Divide the batter evenly between 12–14 cases and sprinkle the tops with flaked almonds.

Bake at 180°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool before serving.

Enjoy!