By amber hyndman
Page views: 99711Crunchy cinnamon and demerara sugar topping! Yummo! Thanks to Amber, a recipe club member for sending this recipe in to us.
8 reviews
1 1/4 cups Chelsea Soft Brown Sugar
1/2 cup oil
1 egg
2 tsp vanilla essence
1 cup milk
2 cups (or more) rhubarb
2 1/2 cups flour
1 tsp baking powder
Pinch of salt
Topping
2 tsp cinnamon
1 Tbsp butter (melted)
1/3 cup Chelsea Demerara Sugar
Preheat your oven to 200°C bake. Grease your muffin tin with either a bit of butter or non-stick spray - you can use either a 6 muffin tray (Texas-sized) or 12 (regular-sized), depending on whether you like big or medium-sized muffins!
Combine Chelsea Soft Brown Sugar, oil, egg, vanilla essence and milk in a mixing bowl. Mix well. Chop rhubarb into 2-3cm long chunks and add them to the bowl.
In a separate bowl sift dry ingredients together then blend the rhubarb mixture into the dry ingredients. Try not to over stir it. Fill the muffin tins three-quarters full.
Topping
In a separate bowl combine cinnamon, melted butter and Chelsea Demerara Sugar, then spoon on top of each of the muffins evenly. Bake for 20 - 25 minutes.
The muffins were amazing I loved them. I found baking them in a muffin tin they turned out perfect, but cooking them in a rubber tray they didn't fully cook through.
From this recipe I got a total of 18 muffins.
Stodgy and rather tasteless. I won't be making them again but would recommend some extra spice in the muffin mixture, not just in the topping.
Great recipe. Easy to do and great use of rhubarb. Used frozen rhubarb and worked just as well.
Hannah, age 9
Absolutely yum! I discovered this recipe to help use up some old rhubarb in my fridge. I made a big batch of these as I had guests coming for afternoon tea and needed to take a dessert to a party later that evening. My guests left with some in a ziploc bag, and the next day one of the party guests text me begging for any leftovers. I'm making another batch right now. They are best fresh on the day, the next couple of days they perk up again if warmed at 150 for about 5-10 mins :)
So easy to make and delicious!! Even my rhubarb hating daughter loved them. Definitely making these again.
Fabulous! I just used self raising flour and needed a little more milk and the muffins were a hit with young and old, even those who don't like rhubarb!
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