Rhubarb muffins dusted with cinnamon sugar
“Rhubarb is one of the few vegetables which is almost exclusively prepared as a sweet.”
- unsalted butter
- 250g plain flour
- 2 tsp baking powder
- 125g brown sugar
- 185ml milk
- 1 egg
- 180ml of vegetable oil
- 1 cup of finely sliced rhubarb
- 2 tbsp of castor sugar
- 1/2 tsp of ground cinnamon
Rhubarb grown in the open tends to be more fibrous and less sweet than rhubarb grown in hothouses. Look for bright red, crisp stalks that stand straight. If there are leaves attached, make sure they are completely removed because they are poisonous. Avoid rhubarb that is too large; it will probably be quite stringy.
Method
Preheat the oven to 180C. Grease 15 muffin moulds with a little unsalted butter. Sift together 250g plain flour with 2 tsp baking powder, and then mix in 125g brown sugar. In another bowl, mix 185ml milk with one egg and 180ml of vegetable oil. Beat the liquid into the flour mixture. Mix in a cup of finely sliced rhubarb and spoon the mixture into the moulds, filling them only to two thirds. In a small bowl, mix 2 tbsp of castor sugar with half a tsp of ground cinnamon. Sprinkle this over the muffins, then bake for 20-25 minutes.
Cool a little before taking out of the moulds.
