A delicious alternative to traditional rhubarb crumble. These muffins are super tasty and easy to make. Great served warm with a cuppa!
Equipment
- 1 Mixing Bowl
- 1 12 hole muffin pan
- 1 mixing spoon
- 12 paper muffin cases
Ingredients
- 250 grams rhubarb finely diced
- 125 grams caster sugar
- 2 tbsp sunflower oil
- 1 tsp vanilla extract
- 125 ml natural yogurt
- 200 grams self raising flour
- 1 tsp bicarbonate of soda
Crumble topping
- 40 grams soft brown sugar
- 40 grams plain flour
- 25 grams rolled oats
- 1 tsp ground cinnamon
- 40 grams butter
Instructions
- Preheat oven to 200C. Line a 12 hole muffin tin with paper cases.
- Stir sugar and rhubarb together and set aside for a few minutes while you prepare the crumble topping.
- Mix all crumble topping ingredients together and rub the butter in to form a rough crumble texture.
- Stir oil, egg, vanilla extract and yogurt into the rhubarb and sugar. Add the flour and bicarbonate of soda and mix quickly to combine.
- Spoon into the muffin cases then top each muffin with the crumble topping.
- Bake for 15-18 minutes until golden and a cocktail stick comes out clean when inserted into the centre of the muffins.
