Rhubarb Lemon Muffins with Raspberry Jam

I feel like this is something Lizzie would snack on while complaining about how awful Mr. Darcy is. Also can we take a moment to think about what a badass female character she is? I will take Elizabeth Bennett over Bella Swan ANY DAY. I think Elizabeth might be one of the most awesome female characters in literature, with the MEGA AWESOME Lisbeth being a serious contender.

Ok sorry, I nerded out there. I’m back.

Like these women, this recipe was complex and ultimately fantastic. (nice segway right?)

I was worried that I might be getting a mess of a fruity muffin with all of the flavours but the raspberry jam really balances out the tartness of the rhubarb and lemon.

This makes about 2 dozen and is pretty easy to make.


  • 4 cups flour
  • 1 cup sugar
  • 2 tbsp baking powder
  • dash of salt

Then mix seperately and add the two mixtures together:

  • 1 cup almond milk
  • zest & juice from 1 lemon
  • 1 tsp of vanilla
  • 3/4 cup canola oil

Finally stir in 1 cup chopped rhubarb (fresh or frozen) and put in your muffin pan. Before putting them in the oven, dap about a tsp of raspberry jam on the top and stir with a fork so it’s all swirly on top.

Bake for about 15-20 mins at 350.

Rhubarb Lemon Muffins with Raspberry Jam


2 Comments Add yours

  1. Sophie33 says:

    I made them today & loved every bite of them,… so did my husband! 🙂

  2. Wow that was fast and I’m so glad you liked them!

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