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Rhubarb crumble muffins

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Ingredients

Adjust Servings:
300g rhubarb, halved lengthways and diced into chunks
1 orange, zested, plus 1 tsp of juice
150g caster sugar
2 tbsp sunflower oil
1 medium free-range egg
125ml semi-skimmed milk
1 tsp vanilla extract
100g plain flour
100g wholemeal plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground ginger
FOR THE CRUMBLE TOPPING
50g plain flour
25g rolled porridge oats
50g light brown sugar
1 tsp ground sweet cinnamon
50g butter

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Rhubarb crumble muffins

Rhubarb can be a divisive ingredient but it's one of the easiest vegetables to grow and can keep for up to two weeks in the fridge. The temptation can be to use plenty of sugar to balance out the tartness but using orange or lemon zest works just as well.

Features:
    Cuisine:
    • 25 Mins
    • Serves 12
    • Easy

    Ingredients

    • FOR THE CRUMBLE TOPPING

    Directions

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    1. Line a 12-hole muffin tin with muffin cases and preheat the oven to 190C.

    2. To make the crumble, mix together the dry ingredients in a bowl and add the butter. Using your fingertips, rub together to make a light breadcrumb texture. Set aside.

    3. In a separate bowl, add the rhubarb, caster sugar and orange zest and juice and toss to combine. Stir in the sunflower oil, egg, milk and vanilla and gently fold in the flour, baking powder, bicarbonate of soda and ground ginger.

    4. Spoon the batter into the muffin cases, then top with a layer of the crumble mixture.

    5. Bake for 20-25 minutes or until golden on top and a skewer inserted into the middle of a muffin comes out clean. Cool on a wire rack before serving.

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