I wanted to make something different, but having looked online and not been inspired, I decided to adapt my old faithful recipe We love rhubarb crumble, so muffins with rhubarb and crumble sound ideal. I usually make the crumble with half oats and half flour, and I use oil instead of butter in the muffins. A healthier option! I used soft light brown sugar instead of my usual caster.
For the crumble topping:
50g plain flour
25g porridge oats
50g demerara sugar
1 tsp ground cinnamon
For the muffins:
225g self-raising flour
100g soft light brown sugar
1 medium egg, beaten
120ml sunflower or rapeseed oil
200g rhubarb, sliced lengthways and chopped
2 tbspn cold water
50g caster sugar
icing sugar [opt]
Preheat oven to 200C/gas mark 6.
Line a 12-hole muffin tin with paper cases.
Crumble - rub the butter into the plain flour and oats till mixture resembles coarse breadcrumbs.
Add the sugar and cinnamon, mix again and set aside.
Muffins - sift the flour into a bowl, add the brown sugar and mix.
Whisk together the egg, milk and sunflower oil.
In another bowl mix the chopped rhubarb with the caster sugar and the cold water.
Add the egg, milk and oil to the flour and brown sugar. Add the rhubarb mixture and stir to mix. Don't over mix.
Divide between the muffin cases, and then sprinkle over the crumble mix, pressing it gently into place.
Bake for 20-25 minutes. Leave in the tin for 5 minutes then move to a wire rack to cool. Sprinkle over some icing sugar.
These were delicious - lovely and moist from the rhubarb and not too sweet. Home made muffins are a world away from the shop-bought ones. They have a different texture, and are not so dry, but some people prefer the shop ones - my older daughter is one of these. The shop ones look very tempting, and are much bigger than the home-made ones - but the taste is, imho, greatly inferior.