Recipe

Rhubarb crumble muffins

  • 20 mins preparation
  • 30 mins cooking
  • Makes 12 Item
  • Print
    Print

Ingredients

Rhubarb filing
  • 1 1/2 cup fresh rhubarb (190g), finely chopped
  • 1/4 cup (55g) caster (superfine) sugar
  • 2 tablespoon water
  • 1/4 teaspoon grated lemon rind
Crumble topping
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1/3 cup (75g) firmly packed light brown sugar
  • 2 tablespoon toasted muesli
  • 1 teaspoon grated lemon rind
  • 30 gram butter, melted
Muffins
  • 2 1/2 cup (375g) self-raising flour
  • 2/3 cup (150g) firmly packed light brown sugar
  • 100 gram butter, melted
  • 1 cup (250ml) milk
  • 1 egg, beaten lightly

Method

Rhubarb crumble muffins
  • 1
    Make rhubarb filling: combine rhubarb, sugar, water and lemon rind in small pan; bring to the boil, simmer, uncovered, 5 minutes or until the mixture is thick and the rhubarb is soft. Cool.
  • 2
    Next make crumble topping: combine flour, sugar, muesli, lemon rind and butter in a small bowl.
  • 3
    Preheat oven to 200°C/400°F.
  • 4
    Grease 12-hole(⅓-cup/80ml) muffin pan.
  • 5
    To make muffins, place flour, sugar, butter, milk and egg in large bowl; stir until just combined.
  • 6
    Half-fill pan holes with muffin mixture; spoon rhubarb filling into centre. Top with remaining muffin mixture, spreading carefully to cover the filling. Sprinkle crumble topping over the top; press gently onto muffin mixture.
  • 7
    Bake muffins about 20 minutes. Serve warm or cooled.