Very tasty, packed with fibre, rhubarb muffins with barley flakes crumble. We liked them a lot. I think they are perfect for lunch box. Freshly baked were light and fluffy the next day were bit moist and dense but still very good. And the lovely, crunchy, buttery crumble.. yummy.
Ingredients for 5 big muffins:
- 75g rhubarb
- 3 tbsp sugar
- 40g oat bran
- 3 tbsp barley flakes
- 150g flour
- 3 tbsp palm sugar (you can use demerara instead)
- 1 tbsp baking powder
- 150g natural yogurt
- 1 egg
- 100 ml milk
Cut the rhubarb into small chunks place in a sauce pan add sugar and cook until release juices. Set aside to cool down.
Preheat the oven to 180C. Line muffin tin with paper cases.
Put the bran, barley flour, sugar baking powder in a big bowl and mix them together.
In separate jug mix the yogurt, milk and egg.
Add the rhubarb into a dry ingredients bowl and stir. Pour in the wet ingredients and mix them until all ingredients are just combined.
Spoon the batter into paper cases, about 3/4 full. Then chop additional piece of rhubarb into small chunks and sprinkle on top of each muffin.
Crumble:
- 2 tbsp sugar
- 2 tbsp barley flakes
- 30g butter
- 2 tbsp flour
Place all ingredients in a bowl and mix them with your fingers until start forming chunks. Sprinkle those chunks on top of each muffin.
Bake in preheated oven for 20 - 25 minutes.
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