Demerara Sugar
Demerara (pronounced...
- Ingredients
- Method
Ingredients
- 1 ¼ cups Chelsea Soft Brown Sugar
- ½ cup oil
- 1 egg
- 2 tsp vanilla essence
- 1 cup milk
- 2 cups (or more) rhubarb
- 2 ½ cups flour
- 1 tsp baking powder
- Pinch of salt
Topping
- 2 tsp cinnamon
- 1 Tbsp butter (melted)
- ⅓ cup Chelsea Demerara Sugar
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
22
What did you think of this recipe?
Carole
I have an abundance of rhubarb and your recipes are great. I am never sure what the sugar ratio should be as rhubarb is tart. I am so glad to find your recipes when I google rhubarb
5
Brenda
Doughy. I think blending in a blender is always going to be over mixing. Maybe they just meant to say combine, not blend.
2
Peta
Very doughy. I sat the rhubarb in sugar awhile beforehand. I should have strained the sugar liquid before adding the rhubarb to the mixture. Not sure if this affected the final product but yeah..wasn't nice
1
Due
Also heavy and doughy, might be better once completely coolef
3
Kobe
Heavy and doughy. Checked all ingredients twice. Everything right. Not sure if the birds will eat them?
1
Alyssa
Very good! Easy to make and very tasty
4
Helen
Delicious! It think I'll cut the rhubarb into smaller pieces next time. I did 12 small muffins and each one ended up with 2-3 pieces of rhubarb. I think 1cm chunks would give better distribution. Love the cinnamon topping.
5
Kevin
Great recipe and I put a cube of cream cheese in in middle.
5
Linda
Easy and really tasty
5
Mandy
Easy and very tasty
5
Method
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.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Soft Brown Sugar
This popular sugar is used...
Reviews
22
What did you think of this recipe?
Carole
I have an abundance of rhubarb and your recipes are great. I am never sure what the sugar ratio should be as rhubarb is tart. I am so glad to find your recipes when I google rhubarb
5
Brenda
Doughy. I think blending in a blender is always going to be over mixing. Maybe they just meant to say combine, not blend.
2
Peta
Very doughy. I sat the rhubarb in sugar awhile beforehand. I should have strained the sugar liquid before adding the rhubarb to the mixture. Not sure if this affected the final product but yeah..wasn't nice
1
Due
Also heavy and doughy, might be better once completely coolef
3
Kobe
Heavy and doughy. Checked all ingredients twice. Everything right. Not sure if the birds will eat them?
1
Alyssa
Very good! Easy to make and very tasty
4
Helen
Delicious! It think I'll cut the rhubarb into smaller pieces next time. I did 12 small muffins and each one ended up with 2-3 pieces of rhubarb. I think 1cm chunks would give better distribution. Love the cinnamon topping.
5
Kevin
Great recipe and I put a cube of cream cheese in in middle.
5
Linda
Easy and really tasty
5
Mandy
Easy and very tasty
5
ingredients
- 3 cups rhubarb (cut into 2cm lengths)
- ½ cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- ¾ cup flour
- ¼ cup butter (or Olivani Spread)
- ½ teaspoon salt
learn about baking
How to Choose SugarFor Baking?
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