I just love rhubarb crumble. Here’s handy recipe to make lovely muffins that pack all the flavour and can be eaten any time any where! My early rhubarb is ready for picking now, but if you don’t have any in your garden just pick it up at a local supermarket!
Ingredients
- 175 g Caster Sugar
- 2 tablespoons Sunflower Oil
- 1 x egg
- Vanilla Essence
- 125 ml Buttermilk ((or try low fat yogurt))
- 200 g plain flour
- 1 baking powder
- bicarbonate of soda
Crumble Topping
- 50 g light muscovado sugar
- 50 g plain flour
- 25 g porridge oats
- Ground Cinnamon
- 50 g Butter
Instructions
- Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and the rhubarb together and set aside while you make the crumble topping.
- Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter with your fingertips until clumpy .
- Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
- Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.