Rhubarb is baked into moist, fluffy muffins made with buttermilk, which gives them a light, rich texture. They're topped with a nutty, spiced crumble mix before being baked which gives them a lovely crunch.
- 175g rhubarb
- 175g caster sugar
- 2 tbsp. veg oil
- 1 egg
- 1 tsp. vanilla extract
- 125ml buttermilk
- 200g plain flour
- 1 tsp. each salt and bicarbonate of soda
- 50g each brown sugar, flour and butter
- 25g porridge oats
- 1 tsp. cinnamon
Halve the rhubarb stalks and then finely dice. Mix the rhubarb and caster sugar together and leave to sit for 10 minutes. Heat the oven to 200C and line a muffin tin with 12 cases.
Whisk together the oil, egg, vanilla and buttermilk. Sift in the flour, salt and bicarb and stir to combine. Fold in the rhubarb. Spoon into the muffin cases.
Combine the sugar, flour, porridge oats and cinnamon. Rub in the butter until the mix resembles fine breadcrumbs. Sprinkle evenly over the top of the muffins and bake for 15-20 minutes or until a skewer inserted into the centre of a mufin comes out clean.