Rhubarb, cinnamon & brown sugar muffins

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olive magazine

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Recipe by olive magazine

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1. Mix rhubarb with golden caster sugar. Mix plain flour with baking powder. Beat eggs with milk and melted butter. Heat the oven to 200C/fan 180C/gas 6, line a 12-hole muffin tin with paper cases. Bake the rhubarb for about 10 minutes until just tender. Drain really well and cool on kitchen towel.
2. Stir the wet ingredients into the dry ones along with the rhubarb (don't overmix, it should be a bit lumpy). Divide between the muffin cases, sprinkle the tops with demerara sugar and bake for 25-30 minutes until risen and golden.

229 kcalories, protein 4.5g, carbohydrate 35.7g, fat 8.6 g, saturated fat 9.9g, fibre 2.5g, salt 0.64 g

Latest comments and suggestions

• Fernfield

  24 January 2008

  Fernfield commented on this recipe

  There are two references to quantities of golden caster sugar in the list of ingredients and only one reference to using it in the recipe. Am I missing something?

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• Dara

  07 February 2008

  Dara commented on this recipe

  I think you are supposed to sprinkle the 3tbsp of sugar on the rhubarb before baking it. The 100g is for the cake mix.

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• RoseyP1

  24 April 2008

  RoseyP1 rated and commented on this recipe

  

  I made these last night. I used the 100g of golden caster sugar in with the rest of the dy ingredients, as I figured sugar was dry! They were ok. I thought they were a little dry and could have done with more sugar for my liking. Also the rhubarb could have done with being smaller, so as a tip to anyone that makes them, I would slice the rhubarb no more than a 5mm as it's just too big otherwise. When you oven bake the rhubarb it doesn't mush down, so smaller the better.

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• Belkey

  14 May 2008

  Belkey rated and commented on this recipe

  

  I used the recipe straight from the magazine, and the 3tbsp are to be mixed with the rhubarb before putting in the oven and then the remaining 100g into the muffin mix. They could have done with more rhubarb for me.

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• Esther

  15 May 2008

  Esther rated and commented on this recipe

  

  I made these muffins and they were delicious! After reading the above comments, I adapted the recipe as follows: I used 400g rhubarb, cooked with 4 tbsp sugar (instead of 300g rhubarb and 3tbsp sugar). Apart from that all other ingredients were the same. These muffins have been very popular with my friends and family. I shall definately make again with my adapted version.

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• Ellie+3

  26 May 2008

  Ellie+3 rated and commented on this recipe

  

  I thought that the amount of sugar in these seemed rather a lot so i reduced the amount with the rhubarb by 1 tbsp and the amount in the cake mix to 80g. They weren't quite as sweet as I was expecting but everyone liked them and ate them including my children.

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• lorna

  21 June 2008

  lorna commented on this recipe

  these look great i havent tried them yet but ime going to take some of the suggestions from the comments thanks xx

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• beewoolnough

  24 June 2008

  beewoolnough commented on this recipe

  These worked really well. I didn't have castor sugar, so used brown sugar instead and I couldn't be bothered to bake the rhubarb first - still turned out beautifully.

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• bryndis

  14 August 2008

  bryndis commented on this recipe

  I only had about 250 gr. of rhubarb (thin red wine-rhubarb as we call it here). But in my fridge I found some leftovers of grilled pineapple with vannilla sugar. So I added 100 gr. of the pineapple and this turned out rather nicely. It would probably work well to add some small marcipan pices with the rhubarb – I might try that next time. But do not hesitate to add some other fruit to the recipe, apples will deffinetly work well... Since I live in Iceland where rhubarb grows easely I found it to be a nice surprice how well it worked with the pineapple from somwhere deep south...

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• bryndis

  14 August 2008

  bryndis rated this recipe

  

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• harapeko

  16 September 2008

  harapeko rated this recipe

  

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• mssteel

  27 February 2009

  mssteel rated and commented on this recipe

  

  Yummmm. Made this using canned rhubarb in light syrup (540g)...turned out well and delish.

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• PoshPaws

  03 May 2009

  PoshPaws rated and commented on this recipe

  

  Made these yesterday, for today, and I have to say that they haven't kept well. They have both dried out and gone soggy (not an easy thing to do! *chuckle*) in that the muffin itself has dried out, yet where the rhubarb is, has gone soggy. Definitely one for making and eating on the same day! Maybe with a blob of creme fraiche for dessert. *grin*

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• Vicky

  01 June 2009

  Vicky rated and commented on this recipe

  

  Great alternative to the usual muffin. TI made them for a buffet and they went down well. They didn't come out as sweet as I had hoped. I didn't find it went soggy but stayed moist. The muffin part did seem to be lacking a certain something.... maybe more sugar was needed?

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• M.Nolan

  28 July 2009

  M.Nolan commented on this recipe

  I followed the recipe to the letter--very unusual for me, I'm always changing something! The muffins tasted wonderful, but stuck in their cases. Very annoying!

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• jog_on

  29 July 2009

  jog_on rated and commented on this recipe

  

  Very yummy muffins, but agree that they stuck in their cases...mine were sillicon ones too!

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http://www.bbcgoodfood.com/recipes/3832/

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Ingredients

• 300g rhubarb , chopped
• 3 tbsp golden caster sugar
• 300g plain flour
• 1 tsp baking powder
• 100g golden caster sugar
• 1 tsp cinnamon
• 2 eggs , beaten
• 200ml milk
• 100g butter , melted and cooled
• demerara sugar , to decorate

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 15 20 mins

Cook 30 mins

Vegetarian

Ingredients

• 300g rhubarb , chopped
• 3 tbsp golden caster sugar
• 300g plain flour
• 1 tsp baking powder
• 100g golden caster sugar
• 1 tsp cinnamon
• 2 eggs , beaten
• 200ml milk
• 100g butter , melted and cooled
• demerara sugar , to decorate

229 kcalories, protein 4.5g, carbohydrate 35.7g, fat 8.6 g, saturated fat 9.9g, fibre 2.5g, salt 0.64 g

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