This is a must summer recipe for the kids - combining everyone's favourite pudding and snack together!
Who loves muffins and crumbles?
Why not try making these delicious rhubarb crumble muffins with the children this summer?
A nice quick ‘easy grab’ snack that can refuel your energy (carbohydrate) stores.
Nutrition Value: Energy: 213kcal, Fat: 6g, Carbohydrate: 38g, Protein: 4g, Fibre: 1g.
Ingredients:
Muffin
175g caster sugar
175g rhubarb (halved lengthways then diced)
2 tbsp sunflower oil
1 egg
1tsp vanilla extract
125ml buttermilk
200g plain flour
1 tsp baking powder
1tsp bicarbonate of soda
Crumble topping
50g light muscovado sugar
50g plain flour
25g porridge oats
1tsp ground cinnamon
50g butter
Method:
Heat oven to 180 C/200 C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb. Now, add the flour, baking powder and bicarbonate of soda and stir well.
Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.