rhubarb crumble muffins

  • 300g rhubarb, trimmed and chopped
  • 1 vanilla bean, split 
  • ½ cup (110g) caster (superfine) sugar 
  • 1 teaspoon finely grated orange rind 
  • ¼ cup (60ml) orange juice 
  • 2½ cups (375g) self-raising (self-rising) flour 
  • 1 cup (175g) brown sugar 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground ginger 
  • 2 eggs, lightly beaten 
  • 2 teaspoons vanilla extract 
  • ½ cup (125ml) buttermilk 
  • ½ cup (125ml) vegetable oil 

crumble topping

  • ½ cup (75g) self-raising (self-rising) flour 
  • 2 tablespoons Demerara sugar 
  • 40g unsalted butter, melted
  1. Preheat oven to 180°C (350°F). Place the rhubarb, vanilla bean, sugar, orange rind and juice in a medium saucepan over medium heat.
  2. Bring to a simmer and cook, stirring, for 6 minutes or until soft. Set aside to cool slightly. While the rhubarb is cooling, make the crumble topping.
  3. Place the flour, Demerara sugar and butter in a medium bowl and mix until just combined. Set aside. Place the flour, sugar, cinnamon and ginger in a large bowl.
  4. Add the egg, vanilla extract, buttermilk and oil, and, using a butter knife, mix until just combined. Spoon into 12 x ½-cup-capacity (125ml) well-greased muffin tins.
  5. Top each with the rhubarb and spoon over the crumble. Cook for 20 minutes or until cooked when tested with a skewer. Set aside to cool for 2 minutes in the tins before transferring to a wire rack to cool completely. Makes 12.
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