I love rhubarb and the allotment has two large rhubarb plants, so I’m getting my fix. Someone mentioned rhubarb muffins and I found this recipe. Which I changed to accommodate my needs and foodie desires.They are moist but sturdy muffins that freeze well and give a good ginger kick. I love ginger but if you don’t I would suggest either halving the amount that I use or using cinnamon instead.
175g caster sugar
2 tbsp sunflower oil
1 tsp vanilla extract
125ml plain yoghurt
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
For the crumble topping
50g light brown sugar
50g plain flour
25g porridge oats
2 tsp ground ginger
- Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together in a large bowl and leave for a bit.
- Make the crumble topping. Rub or process the flour and butter together until it’s crumbly, then add the sugar, oats and ginger.
- Add the oil, egg, vanilla and yoghurt to the rhubarb (don’t eat all the sugar covered rhubarb yes it is delicious but it’s for the muffins!) and mix together.
- Add the flour, baking powder and bicarbonate of soda and mix well.
- Spoon into the cases, then add each one with a thick layer of the crumble mixture, remember the muffins will get bigger so use all of the crumble mix. Bake for 15-18 mins until golden and the centre of a muffin comes out clean when poked.