Ingredients
For the Muffin Mix:
- 175g caster sugar
- 175g rhubarb (halved lengthways then diced)
- 2 tbsp sunflower oil
- 1 egg
- Grated zest of a small orange
- 125ml buttermilk
- 200g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
For the Crumble Topping:
- 50g light muscovado sugar
- 50g plain flour
- 25g porridge oats
- 1 tsp ground cardamon
- 50g butter
Method
- Preheat your oven to 220°C (200°C for fan ovens) or gas mark 7. Line a 12-hole muffin tin with paper muffin cases.
- In a bowl, mix together the light muscovado sugar, plain flour, porridge oats, and ground cardamom. Add the butter and rub it into the dry ingredients with your fingertips until the mixture becomes clumpy.
- In a separate bowl, stir together the caster sugar and diced rhubarb. Let it sit for a moment so the sugar draws out some of the rhubarb juice. Once the rhubarb and sugar are well combined, stir in the sunflower oil, egg, orange zest, and buttermilk. The mixture may be a little wet from the rhubarb, but that's okay. Sift in the plain flour, baking powder, and bicarbonate of soda. Mix well until everything is fully incorporated into a thick batter.
- Quickly spoon the batter into the muffin cases, filling each about 2/3 full. Generously sprinkle the crumble topping over the top of each muffin, ensuring each has a thick layer.
- Place the tin in the oven and bake for 15-18 minutes, or until the muffins are golden brown and a cocktail stick or skewer inserted into the centre comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
