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Rhubarb Muffins

  Rating 5.0

Prep

20 MINS

Bake

20 mins

Serves

12

Difficulty

Medium

About

This May Day bank holiday you and the family can enjoy the, finally back in season, tangy and sweet taste of rhubarb. These easy-to-bake muffins tick all the boxes for a seasonal treat.

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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Step 1

Step 1

Pre-heat your oven to 220C/200C fan/gas 7.

Step 2

Line your muffin tin with cases and set aside.

Step 3

While your oven heats dice your fresh rhubarb into cubes and add to a bowl with your Tate & Lyle caster sugar and mix thoroughly with a spoon. Set aside while you prepare the muffin mix to allow the rhubarb and sugar to start macerating ahead of adding to the mix.

Step 2

Step 1

In a new bowl, add your dry ingredients, sieved plain flour, baking powder, and bicarbonate of soda, stirring through ahead of adding your wet ingredients.

Step 2

Add your egg, oil, and vanilla extract to the rhubarb and sugar mix, combining thoroughly ahead of adding to your dry flour mix.

Step 3

Mix the wet ingredients with the dry ingredients and combine thoroughly, adding your milk at the end to loosen the mix.

Step 3

Step 1

Spoon your mixture into your muffin cases, filling each one halfway full. Sprinkle with Tate & Lyle Light Muscovado over the tops for a caramel crunch finish on top.

Step 2

Pop your muffin tray(s) in the oven for 18-20 mins, a skewer should come out clean to check they’re done. Put on a wire rack to cool before tearing in to enjoy the soft, light sponge with pink jewels of sweet and tangy rhubarb.

Ingredients – 10 items

Serving

1

Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

175 g
Olive-oil

Oil

2 tbsp
Eggs

Egg

1
Vanilla

Vanilla extract

1 tbsp
Milk

Milk

125 ml
Flour

Plain flour

200 g
Baking-powder

Baking powder

1 tsp
Baking-soda

Bicarbonate soda

1 tsp

Rhubarb

175 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

100g

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