Ingredients
The following ingredients have 12 Servings
- 300g rhubarb, chopped and mixed with 3 tbsp golden caster sugar
- 300g plain flour
- 1tsp baking powder
- 100g golden caster sugar
- 1tsp cinnamon
- 2 eggs, beaten
- 200ml milk
- 100g butter, melted and cooled
- to decorate demerara sugar
Instruction
- 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.
- 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.
- 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.
