Rhubarb and Lemon muffins with Cinnamon Crumble topping
Ingredients
For the Muffin mixture
175g light muscovado sugar
175g rhubarb, diced into half centimetre cubes
zest and juice of 1 lemon
2 tablespoons sunflower oil
1 egg, beaten
2 teaspoons of vanilla extract
125mls of milk
200g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
For the crumble topping
50g muscovado sugar
50g cool butter
50g porridge oats
2 teaspoons of cinnamon
Method
- Preheat oven to 200°C and place 9 muffin cases in a muffin pan ready for your mixture.
- Place the crumble ingredients in a bowl and rub in the butter with your fingers; you can use a food processor for this but that can result in a finer texture and some of your oats may suffer for it.
- In a separate bowl, combine the sugar, rhubarb, lemon, oil, egg, vanilla and milk.
- Sift on the flour and raising agents. Stir the mixture 10 times. You will get gloriously light muffins as an end result but currently the mixture will look horrifying – probably with a few patches of flour remaining un-combined – Don’t Panic!
- Spoon your mixture into the muffin cases (around a tablespoon in each) and sprinkle on your crumble topping.
- Bake for 15 minutes until bouncy to the touch.
