Rhubarb Crumble Muffins Recipe
Posted by Rob Smyth | 09/06/2014 | Category: Recipes
Mary Berry once said that, "if you're feeling a little bit down, a bit of kneading helps". I think Mary makes a very good point.
I've always found that a little bit of home baking at the weekend is very therapeutic, after all do they say that baking soothes the soul. Although kicking back and relaxing with a cup of tea and a slice of that day's bake is extremely satisfying, it is the baking process itself that helps me unwind and relax.
This weekend I cooked up some Rhubarb Crumble Muffins which were an utter delight. The simple to follow recipe is detailed below and we would love to hear your feedback if you do whip up a batch.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients for the Muffins
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarb soda
- 150g caster sugar
- 125ml The Co-operative butter
- 1 tsp Vanilla extract (optional)
- 2 eggs, beaten
- 200g rhubarb, finely chopped (try using a food processor)
- 100 ml semi-skimmed milk – or try the same amount in plain yoghurt instead…
Ingredients for the crumble
- 2 tbsp plain flour
- 2 tbsp dark brown sugar
- 1 tbsp porridge oats
- 2 tsp The Co-operative butter
- 1 tsp ground cinnamon / ginger (optional)
Pre-heat the oven to 180°C, 170°C fan oven, or Gas mark 4 and place 20 paper muffin cases in a large muffin tray (or 2 trays). Combine the crumble ingredients in a small bowl and set aside (stir thoroughly with a teaspoon).
Place all the ingredients except for the rhubarb in a large mixing bowl and gently mix everything together.
Next stir through the rhubarb.
Divide the mix carefully between the paper cases.
Place all the crumble ingredients in a mixing bowl and gently rub in the Flora. Top off the muffins with the crumble mix, dividing equally. Place in the oven for 20 minutes to bake. Remove from the oven and let rest in the trays for a further 10 minutes before transferring to a wire rack to cool…