The rhubarb is growing prolifically in the garden now … still lots of recipes to cook and today I’m making rhubarb & cinnamon muffins. These are delicious and very easy to make , a good recipe for children . Like most muffins they are best eaten on the day .
Rhubarb & Cinnamon Muffins
300g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
Pinch of salt
50g wheat germ (optional)
250g soft brown sugar
80ml sunflower oil (or 80ml melted butter )
1 teaspoon vanilla extract
220g rhubarb, washed and cut into slices 1 cm
2 tablespoons Demerara sugar mixed with 1 tsp ground cinnamon
Preheat oven to 200C/400F.
You will need a 12-bun muffin tin with muffin paper cases.
Use a large bowl and sift in the flour, baking powder and bicarbonate of soda. Add the sugar, wheat germ and rhubarb and mix together.
In a separate bowl, mix together the egg, milk, oil and vanilla.
Add the wet mix to the dry and fold together quickly until just blended but still lumpy. Spoon into the muffin papers and sprinkle the demerara/cinnamon mix on top.
Bake for 20-25 minutes until a skewer will come out cleanly and the muffins are a deep golden brown on top.
Best eaten on the day.