Rhubarb Crumble Muffins

These are beautiful muffins, I really urge you to try them, they are quick to make and light, fluffy and moist.  The addition of vanilla and a crunchy crumble topping perfectly compliments the tart, tender rhubarb.

Incidentally, cooking the rhubarb in the oven is, in my opinion, the best way.  The pieces of rhubarb keep their shape rather than going to mush like they do in a pan.

Makes 12 Muffins

Ingredients

400g Rhubarb

150g Caster Sugar

250g Self-Raising Flour

1 teaspoon Bicarbonate of Soda

Pinch of Salt

200g Caster Sugar

100ml Natural Yoghurt

2 Large Eggs

2 teaspoons Vanilla Extract

100g Butter, melted

For the Crumble

50g Self-Raising

25g Butter

25g Caster Sugar

• Preheat the oven to 175C.  Cut the rhubarb into small pieces, rinse them in a colander then tip them into a roasting tin.  Spread the rhubarb out so it is in a single layer then sprinkle with the caster sugar and put in the oven for 30 minutes.  After this time the rhubarb should be meltingly tender and surrounded with sweet yet tart syrup.  Spoon the rhubarb with its syrup into a bowl to cool and set aside until needed.
• Line a muffin tin with paper cases.
• Make the crumble topping by putting the flour, butter and sugar into a small bowl and mixing the butter in with a fork until you have a rough crumble, set aside until needed.
• In a large mixing bowl mix together the flour, bicarbonate of soda, salt and sugar.
• In a separate bowl or jug mix the natural yoghurt with the eggs, vanilla extract and the melted butter.
• Pour the wet ingredients into the dry bowl and mix quickly but thoroughly until combined.  Then tip the rhubarb and syrup into the mixture and fold through.
• Spoon the mixture into the muffin cases then sprinkle a heaped teaspoon of the crumble over each one.
• Bake in the preheated oven for 30 minutes until they are risen and golden brown.
• They are best eaten on the day they are made but are still good the day after, if there are any left!