Rhubarb Muffins with Cinnamon and Brown Sugar

Rhubarb, cinnamon and brown sugar muffins

Name: Rhubarb, cinnamon and brown sugar muffins
Total time: 45 min
Yield: makes 12
Ingredients: rhubarb 300g, chopped and mixed with 3 tbsp golden caster sugar; plain flour 300g; baking powder 1tsp; golden caster sugar 100g; cinnamon 1tsp; eggs 2, beaten; milk 200ml; butter 100g, melted and cooled; demerara sugar to decorate

45 minutes
makes 12
Easy

If you love muffins as much as we do, you’ll always be on the look out for new recipes. This one is a cracker – rhubarb, cinnamon and sugar with a sprinkling of demerara to give them that crunchy topping

March 25, 2015 at 4:07 pm

Ingredients

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

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6 and 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.
Step 2

In a large bowl, mix the the dry ingredients together (plain flour, baking powder, sugar and cinnamon). In a separate bowl, combine the eggs, milk and cooled melted butter.
Step 3

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.