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By October 21, 2017 0 Comments Read More →

Rhubarb Crumble Muffins

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Try Elizabeth McCorquodale’s rhubarb crumble muffins for a superb ‘deconstruction’ of one of the all-time great crumble recipes. The ingredients list below makes 12 muffins.

  • 3 cups rhubarb, trimmed and chopped quite small.
  • ½ cup white sugar 
  • Juice and rind of 1 orange
  • 1½ cups self-raising flour 
  • 1 cup wholewheat flour
  • 1 tsp baking powder
  • 1 cup white sugar 
  • 1 tsp ground cinnamon 
  • 1 tsp ground ginger 
  • 2 eggs, beaten 
  • ½ cup buttermilk (or milk soured with 1 tsp lemon juice)
  • ½ cup lightly flavoured vegetable oil
  • ½ cup self-raising flour 
  • 1 tbsp rolled oats
  • 2 tbsp brown sugar 
  • 40g unsalted butter, melted

1           Preheat the oven to 180°C and line a muffin tin with 12 paper muffin cups.

2           Gently simmer the rhubarb, sugar, orange rind and orange juice in a pan until the rhubarb is soft, then set it aside to cool thoroughly. (This step can be done anytime and stored in the fridge until required.)

3           To make the crumble topping, put the flour, oats, sugar and butter in a bowl, then sift with your fingers until it resembles fine breadcrumbs.

4           Combine all the dry ingredients for the muffin mix in a medium-sized bowl.

5           Whisk together the eggs, buttermilk and oil in a large bowl, then stir in the dry ingredients until just combined.  

6           Spoon the batter into the muffin cups, top each one with the rhubarb, then spoon over the crumble.

7           Bake for 20 minutes, or until a knife inserted into a muffin comes out clean.

Posted in: Cakes and Bakes

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

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