Deliciously light and fluffy muffins with tasty roasted rhubarb and finished with a crumble topping. These Rhubarb Crumble Muffins are a new way to enjoy a popular dessert.
Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long
Add to a baking tray and sprinkle with the sugar. Toss to coat the rhubarb in the sugar and cover with foil. Roast for 20 minutes
After 20 minutes, remove the foil and roast for a further 5 minutes
Drain the roasted rhubarb in a sieve over a bowl while you make the muffin batter. Leave the oven on
Line a muffin tin with paper liners
Add the flour, baking powder and caster sugar to a large bowl
In a jug, whisk together the yogurt, vegetable oil and egg
Add the wet ingredients to the dry ingredients and stir together just until all of the flour is mixed in - do not over mix. Set to one side
In another bowl make the crumble by rubbing the margarine and flour together with your fingertips to get a breadcrumb texture. Add in the sugar and lightly mix with your fingers
Divide the muffin mixture evenly between the 12 muffin cases
Add approximately one tablespoon of the drained roasted rhubarb to the top of each muffin
Sprinkle the crumble mixture evenly on top of each muffin
Bake in the oven for 20 minutes until golden brown. Leave to cool for 10 minutes before cooling completely on a wire rack
Nutritional information is given as a guide only.
Rhubarb Crumble Muffins https://www.curlyscooking.co.uk/rhubarb-crumble-muffins/
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