Rhubarb crumble muffins

• caster sugar↗175g g
• rhubarb↗175g g

  halved lengthways then diced

• sunflower oil↗2 tbsp tbsp
• egg↗1
• vanilla extract↗1 tsp tsp
• buttermilk↗125ml ml
• plain flour↗200g g
• baking powder↗1 tsp tsp
• bicarbonate of soda↗1 tsp tsp
• light muscovado sugar↗50g g
• plain flour↗50g g
• porridge oats↗25g g
• ground cinnamon↗1 tsp tsp
• butter↗50g g

Step-by-step instructions

1. 1

   Heat oven to 220C/200C 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.

2. 2

   Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don’t worry if it’s a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.

3. 3

   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.