Rhubarb and Cinnamon Muffins

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A quick post as I'm off to my daughter in London till Sunday.

 I made these muffins to use up the last sticks of rhubarb in the garden. I usually use oil instead of butter, but thought I'd give these a try. The recipe is from a tatty book I picked up in a charity shop, called '100 Muffins' , but it doesn't have the writer's name in it. 
150g caster sugar
280g plain flour
21/2 tspns baking powder
1 tspn cinnamon
1/2 tspn bicarb.
1/2 tpsn salt
250ml creme fraiche 
110g melted butter
2 eggs
1 tspn vanilla
150g diced rhubarb
Topping:
3 tbspn caster sugar
1/2 tspn cinnamon

 Preheat oven 200C/gas6             Grease a 12 hole muffin tin.

 Combine flour, baking powder, sugar, cinnamon, salt and bicarb together in a bowl. In another bowl whisk together the creme fraiche, eggs, butter and vanilla to a smooth batter. Stir the wet mixture into the dry one, but don't over mix. Stir in the rhubarb. 
Spoon the batter into the muffin tin.
 Mix the cinnamon and caster sugar and sprinkle over the muffins.
Bake for about 20 mins till golden. Cool on a wire rack.



 They're very tasty - like the contrast of the crunchy top. A good use for a small amount of rhubarb.

 ps thought the muffin looked good against the bright green pvc tablecloth I bought in France for the garden table!

Comments

julie said…
Mmhh, I made similar muffins a few weeks ago, such a nice way to use rhubarb. It is a lovely, mouthwatering picture :)
3/7/14 5:17 am
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