Delcious, easy and fun to make!
250g unsalted butter
250g plain flour
2 tsp baking powder
125g brown sugar
180ml of oil
1 cup of finely sliced rhubarb
2 tbsp of castor sugar
1/2 tsp of ground cinnamon
Preheat the oven to 180C. Grease 15 muffin moulds with a little unsalted butter. Sift together 250g plain flour with 2 tsp baking powder, and then mix in 125g brown sugar. In another bowl, mix 185ml milk with one egg and 180ml of oil. Beat the liquid into the flour mixture. Mix in a cup of finely sliced rhubarb and spoon the mixture into the moulds, filling them only to two thirds.
In a small bowl, mix 2 tbsp of castor sugar with half a tsp of ground cinnamon. Sprinkle this over the muffins, then bake for 20-25 minutes.
Where possible, try using organic ingredients to ensure complete chemical free rhubarb muffins.
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