Rhubarb and orange muffins
These easy-to-make muffins are moist and not overly sweet, hefty but not heavy. They're great as a fruity snack, or for breakfast if you tone down the sugar a little and replace 100g of the plain flour for whole wheat. Try with cinnamon, or with apple substituted for some of the rhubarb.
Ingredients
- 300g plain flour
- ½ tsp baking powder
- 250g caster sugar
- 1 tsp cinnamon (optional)
- 300-400g rhubarb, finely diced
- grated zest of 1 orange
- 2 eggs, beaten
- 200ml milk
- 100g butter, melted
Method
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Step 1
Preheat oven to 200°C/Gas 6 and line a 12 hole muffin tin with paper cases. Combine flour, sugar, baking powder and cinnamon if using.
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Step 2
Mix in the finely diced rhubarb and orange zest. Beat eggs with milk and melted butter. Combine wet and dry ingredients and spoon mix into the muffin cases.
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Step 3
Sprinkle the tops with demerara or brown sugar and bake for 25-30 minutes.