Rhubarb muffins
Makes 12
Easy
Total time:
Looking new muffin recipes? This one is a cracker – rhubarb, cinnamon and sugar with a sprinkling of demerara to give them that crunchy topping
Skip to ingredients
- 300g rhubarbchopped and mixed with 3 tbsp golden caster sugar
- 300g plain flour
- 1tsp baking powder
- 100g golden caster sugar
- 1tsp cinnamon
- 2 eggsbeaten
- 200ml milk
- 100g buttermelted and cooled
- to decorate demerara sugar
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with paper cases. Bake the rhubarb for about 10 minutes until just tender. Drain really well and cool on kitchen towel.
step 2
In a large bowl, mix the the dry ingredients together (plain flour, baking powder, sugar and cinnamon). In a separate bowl, combine the eggs, milk and cooled melted butter.
step 3
Stir the wet ingredients into the dry ones along with the rhubarb (don’t overmix, it should be a bit lumpy). Divide between the muffin cases, sprinkle the tops with demerara sugar and bake for 25-30 minutes until risen and golden.
