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

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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 25 - 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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