Rhubarb crumble muffins

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• Zebradong

  2011-04-12 21:59:40.858893

  Zebradong rated and commented on this recipe

  

  Delicious and very easy!

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• Pete Upton

  2011-04-14 11:40:04.861797

  Pete Upton rated and commented on this recipe

  

  Made this twice. Followed the recipe the first time but most of the rhubarb dissolved into the cake. The second time I doubled the amount of rhubarb and added some finely chopped stem ginger. Topping was really crunchy at first but you need to eat within a couple of days (not a problem!) as goes a bit soggy after that, but be OK with custard

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• wendyjames

  2011-04-19 22:42:30.632136

  wendyjames rated and commented on this recipe

  

  Just eaten one of these warm from the oven and they are lovely. I'm sure they'd be just as nice without the crumble topping. Great way to use up some allotment rhubarb!

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• Linda

  2011-04-23 18:52:09.461872

  Linda rated and commented on this recipe

  

  have made these several times now and really love them. Didn't have buttermilk the first time so used low fat natural yogurt, and also made some with milk and a teaspoon of lemon juice. Have since made them with buttermilk as well. All versions were yummy but the ones made with yogurt were my favourites. Took a batch in to work for teabreak and they disappeared very quickly!!

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• HeidiK

  2011-04-29 17:19:03.301344

  HeidiK rated and commented on this recipe

  

  Very good, I also used milk and teaspoon of lemon juice as had no buttermilk. Could do with a bit more crumble topping though! Will make a bit extra next time.

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• Sarah

  2011-04-30 11:31:01.29556

  Sarah commented on this recipe

  So easy and so yummy! I hope the calorie count is right as seems very low but I suppose not a huge amount of fat in them. Only change I made was to use 125ml of Greek yoghurt instead of buttermilk. Will definitely be making again - be good to serve as a dessert warm with a dollop of ice cream too.

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• Sarah

  2011-04-30 11:31:34.069588

  Sarah rated this recipe

  

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• owengirl

  2011-05-02 20:27:41.169001

  owengirl rated and commented on this recipe

  

  Really great recipe. I followed the recipe without any tweaking! The muffins were moist without being soggy. The crumble topping nice and crunchy. I have had lots of great compliments.

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• Miss_Lemon

  2011-05-03 07:36:56.960913

  Miss_Lemon commented on this recipe

  Great recipe! Easy to make and the muffins are yummie..... The one thing I would do different the next time I'll make them, is to add more rhubarb. But that is all.

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• Nikki

  2011-05-05 08:53:53.343366

  Nikki rated and commented on this recipe

  

  Ace and the kids loved them. A great way to introduce rhubarb into kiddies food eating. Disappeared in 2 days and making them again today!

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• Caroline

  2011-05-14 15:46:58.825585

  Caroline commented on this recipe

  I used milk and as I don't like the texture of oil in baking, I melted butter instead ... which I then forgot to add. They turned out perfect though. I'm going to make these again tonight I think, with raspberries. I might even forego the crumble topping and just add oats instead.

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• julia_bakes

  2011-05-16 10:02:33.343643

  julia_bakes rated and commented on this recipe

  

  These went down a treat with everyone, so easy and yummy. I had a little bit too much crumble topping but other than that no complaints.

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• loulou

  2011-05-17 05:58:53.139584

  loulou rated and commented on this recipe

  

  Love these, and so easy to make! I also used yoghurt instead of the buttermilk and they turned out fine.

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• KPP

  2011-05-18 19:33:31.981025

  KPP rated and commented on this recipe

  

  Used oat milk and cider vinegar instead of buttermilk and they were fantastic.

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• Frantic Flapjack

  2011-05-19 14:31:57.718502

  Frantic Flapjack rated and commented on this recipe

  

  These were really lovely but when they came out of the oven, they were very inconsistent. I filled each case with the same amount of filling but when they came out of the oven, some were fine but others had exploded out of their paper cases and doubled in size! It might have been due to their position in the oven, ie - the higher up they were, the more they exploded.

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• prajitureasa

  2011-05-21 17:39:23.305936

  prajitureasa commented on this recipe

  made a batch this morning and they were a real treat. i also doubled the amount of rhubarb and used some almonds in the crumble. 5 star all the way

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• prajitureasa

  2011-05-21 17:39:52.082073

  prajitureasa rated this recipe

  

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• katieg

  2011-06-04 17:39:42.700014

  katieg commented on this recipe

  Totally agree with everyone who says double the rhubarb if you don't its not that obvious it has rhubarb in there!

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• Sam

  2011-06-08 13:07:52.227769

  Sam rated and commented on this recipe

  

  Delicious straight from the oven, nice moist cake with lovely crunchy topping. I added extra rhubarb as many others did and it does need it. They need eating within a day or two though as they start to go dry and the topping soft after that.

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• Kitty

  2011-06-10 19:32:58.0081

  Kitty commented on this recipe

  I made this with gluten free flour and was a big hit with all my gluten intolerant buddies! It's one of the recipes that converts from 'normal' wheat flour to gluten free very well.

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Ingredients

FOR THE MUFFIN MIX

• 175g caster sugar
• 175g rhubarb , halved lengthways then diced
• 2 tbsp sunflower oil
• 1 egg
• 1 tsp vanilla extract
• 125ml buttermilk
• 200g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda

FOR THE CRUMBLE TOPPING

• 50g light muscovado sugar
• 50g plain flour
• 25g porridge oats
• 1 tsp ground cinnamon
• 50g butter

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Difficulty and servings

12

Preparation and cooking times

Prep 25 mins

Cook 15 - 18 mins

Low-fat

Ingredients

FOR THE MUFFIN MIX

• 175g caster sugar
• 175g rhubarb , halved lengthways then diced
• 2 tbsp sunflower oil
• 1 egg
• 1 tsp vanilla extract
• 125ml buttermilk
• 200g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda

FOR THE CRUMBLE TOPPING

• 50g light muscovado sugar
• 50g plain flour
• 25g porridge oats
• 1 tsp ground cinnamon
• 50g butter

PER SERVING

213 kcalories, protein 4g, carbohydrate 38g, fat 6 g, saturated fat 3g, fibre 1g, sugar 21g, salt 0.42 g

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