RHUBARB AND CINNAMON MUFFINS
Author: Lindsey Dickson
Recipe type: Baking
Serves: 12
- 325g Plain Flour
- 150g Golden Caster Sugar
- 1½ teaspoons Baking Powder
- ½ teaspoon Bicarbonate of Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 Egg
- 180m Buttermilk
- 160ml Sunflower Oil
- 1 teaspoon Vanilla Extract
- 200g Rhubarb, finely chopped
- For the topping
- 30g Dark Brown Sugar
- 30g Golden Caster Sugar
- 1 Teaspoon Cinnamon
- Preheat Oven to 170c (fan)
- Line a large twelve hole muffin tin.
- Mix together the topping ingredients and leave to one side.
- Put the flour, sugar, bicarb., baking powder and salt in a large bowl and mix together.
- Add the rhubarb and gently mix in.
- Mix the egg, buttermilk, oil and vanilla essence together in a bowl then mix this into the dry ingredients.
- Mix together until incorporated but stop just as the flour has disappeared, do not over mix as you will have hard muffins.
- Divide the mixture between the muffin cases.
- Sprinkle the topping over the muffins (be quite generous).
- Cook for 30-35 minutes until cooked through, test with a skewer as the top will feel hard and crunchy.
- Leave muffins to cool on a cooling rack.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/01/16/rhubarb-and-cinnamon-muffins/
3.2.2885