For the muffin mix
- 175g caster sugar
- 175g rhubarb, halved lengthways then diced
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tsp vanilla extract
- 125ml buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 200g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
For the crumble topping
Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don’t worry if it’s a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.