We love rhubarb in this house. My friend Bríd gives me some each year when her garden rhubarb is ready and I love to try to make something different each time. I think I need a whole rhubarb section of the blog, I have a recipe for mousse, crumble and tart so far. :) Now here comes the rhubarb muffins! Delish!
You will need:
- 400g rhubarb
- 250g Self Raising Flour
- 150g Caster Sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 80ml sunflower/rape seed oil
- 2 large eggs
To make the Muffins
Preheat the oven to 180C / 350F / Gas 4.
Trim the ends off the rhubarb stalks and wash. Chop into 1 inch long pieces, and place in a saucepan with 100ml of water.
Bring to the boil and simmer until rhubarb has softened. Drain water. Leave aside to cool.
Sieve the flour and baking powder into a bowl. Add sugar and cinnamon.
Into another bowl, beat the two eggs and mix in the oil and rhubarb.
Make a well in the dry ingredients and pour in the rhubarb mix. Mix well with a wooden spoon.
Line a muffin tin with cases and pour mixture into each. I used regular sized bun cases and made 24.
Place in oven for 20 minutes.
Cool on wire rack.