And this weekend, a batch of very lovely rhubarb crumble muffins to welcome a couple of visiting friends.
Muffins are great. The thing is, they're basically cake, but cake that you're allowed to eat for breakfast. Cake as legitimate breakfast food! And these are not only very tasty examples of the genre, at 6 pro points they are relatively virtuous too.
175g caster sugar
175g rhubarb, diced
2 tbsp sunflower oil
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
For the crumble:
50g light muscovado sugar
50g plain flour
1 tsp ground cinnamon
Makes 12, 6 pro points per muffin
Heat the oven to 220 and line a muffin tin with 12 cases.
Stir the caster sugar into the rhubarb and set aside.
Make the crumble topping by combining the dry ingredients and then rubbing in the butter until the mixture resembles damp sand.
Stir the oil, egg, vanilla and buttermilk into the rhubarb - it will look quite wet at this stage. Now add in the flour, baking powder and bicarbonate and stir well.
Spoon (or ladle) into the cases and top with a thick layer of crumble. Bake for 15-18 mins, until a skewer inserted into the muffin comes out clean.
Allow to cool - and then proceed to enjoy at any time of the day.
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