Rhubarb is available in shops now. I was always looking for some recipes to use it. From my childhood I remember stewed fruits with rhubarb and eating row rhubarb with sugar. Just few days ago I found interesting recipe on this website and decided to give it a try. Muffins were great, soft in the middle, crunchy on the top. Sweet and sour at the same moment.
Ingredients for 18 muffins:
- 200g light muscovado sugar
- 125 ml canola oil
- 1 egg
- 2 tsp vanilla extract
- 225 ml buttermilk
- 220g diced rhubarb
- 85g wholegrain flour
- 320g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp melted butter
- 140g white sugar
- 1 tsp cinnamon
Heat up the oven to 180C. Line muffin tin with paper cases.
Wash the rhubarb, peel of the skin and dice.
Make crumble. Melt down butter in microwave or in sauce pan. Stir in the sugar and cinnamon. Leave the mixture it will be needed later.
In one bowl beat together the sugar, canola oil, egg and buttermilk. Add the rhubarb.
In separate bowl whisk together the flours, baking powder, soda and salt. Pour the wet mixture into dry mixture. Combine all ingredients together. Spoon into muffin cases half full. Sprinkle top of each muffin with prepared earlier crumble. Try to put thin layer otherwise it will clubber and sink in the dough making awful wholes in muffins. Enjoy ! :)
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