Rhubarb Crumble Muffins

By Dawn    

May 2, 2015



•50g (2oz) unrefined demerara sugar

•50g (2oz) plain flour

•50g (2oz) butter, diced

•35g (1oz) oats


•150g (5oz) Rhubarb, washed, peeled, chopped

•2 tsp sugar

•180ml (6fl oz) milk

•2 tbsp sunflower oil (any flavourless oil)

•2 medium eggs

•150g (5oz) plain flour

•75g (2 ½oz) self-raising flour

•1 tsp cinnamon

•1 tsp baking powder

•145g (5oz) caster sugar


1 Preheat oven to 200°C/400°F/Gas Mark 6.

2Place dry crumble ingredients in small bowl and add butter. Mix with fingers until resembles chunky breadcrumbs, then set aside.

3 Sprinkle sugar over rhubarb in another bowl. set aside.

4 whisk milk, oil and eggs together in a jug/bowl.

5 In a large bowl add both flours, baking powder, cinnamon, sugar and mix till it comes together.

6 Add the wet to the dry and mix well. then spoon into 12 muffin cases. Sprinkle with rhubarb and then the crumble..

7cook for 20-25 mins until golden brown and springy to the touch. remove from oven leave to cool and enjoy.