Ingredients:Makes 12 large muffins
310ml brown sugar
250ml buttermilk or 250ml milk with 1 tablespoon lemon due or half yogurt and milk
625ml plain flour
1tsp baking powder
1 tsp baking soda
1/2 tsp salt
375ml rhubarb diced
1 tsp cinnamon
15ml butter or margarine softened
- Preheat the oven to 200 degrees C/400 degrees F/Gas Mark 6
- Cream together the brown sugar and the oil and then add the egg.
- Heat the buttermilk with the vanilla pod for 5 minutes to infuse and then remove from the heat. Discard the pod case and allow to cool.
- In a separate bowl combined the flour, baking powder, baking soda and salt. Mix well with the buttermilk mixture then stir in the rhubarb. Fill a greased muffin pan tray two-thirds full. In a small bowl mix the cinnamon sugar and butter or margarine and sprinkle over the muffins. Bake for 20 to 25 minutes until golden.
I enjoyed these so much I intend to put a couple of batches of these down into the new freezer too. I| also thought I would do some Strawberry and Rhubarb (and maybe some custard - I have an idea I am going to play with here.
Catch you soon