Name: Rhubarb crumble muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Rhubarb filing; 1 1/2 cup fresh rhubarb (190g), finely chopped; 1/4 cup (55g) caster (superfine) sugar; 2 tablespoon water; 1/4 teaspoon grated lemon rind; Crumble topping; 1/4 cup (35g) plain (all-purpose) flour; 1/3 cup (75g) firmly packed light brown sugar; 2 tablespoon toasted muesli; 1 teaspoon grated lemon rind; 30 gram butter, melted; Muffins; 2 1/2 cup (375g) self-raising flour; 2/3 cup (150g) firmly packed light brown sugar; 100 gram butter, melted; 1 cup (250ml) milk; 1 egg, beaten lightly

Rhubarb crumble muffins

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Makes 12 Item

Prep

20M

Cook

30M

Total

50M

Ingredients

Rhubarb filing

1 1/2 cup fresh rhubarb (190g), finely chopped

1/4 cup (55g) caster (superfine) sugar

2 tablespoon water

1/4 teaspoon grated lemon rind

Crumble topping

1/4 cup (35g) plain (all-purpose) flour

1/3 cup (75g) firmly packed light brown sugar

2 tablespoon toasted muesli

1 teaspoon grated lemon rind

30 gram butter, melted

Muffins

2 1/2 cup (375g) self-raising flour

2/3 cup (150g) firmly packed light brown sugar

100 gram butter, melted

1 cup (250ml) milk

1 egg, beaten lightly

Method

1.Make rhubarb filling: combine rhubarb, sugar, water and lemon rind in small pan; bring to the boil, simmer, uncovered, 5 minutes or until the mixture is thick and the rhubarb is soft. Cool.

2.Next make crumble topping: combine flour, sugar, muesli, lemon rind and butter in a small bowl.

3.Preheat oven to 200°C/400°F.

4.Grease 12-hole(⅓-cup/80ml) muffin pan.

5.To make muffins, place flour, sugar, butter, milk and egg in large bowl; stir until just combined.

6.Half-fill pan holes with muffin mixture; spoon rhubarb filling into centre. Top with remaining muffin mixture, spreading carefully to cover the filling. Sprinkle crumble topping over the top; press gently onto muffin mixture.

7.Bake muffins about 20 minutes. Serve warm or cooled.

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