Recipes
Recipes

Rhubarb crumble muffins

Fluffy and golden, with just a touch of crunch

Fluffy and golden, with just a touch of crunch

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(48 votes)
Cooking Time

Cook: 1 Hour 5 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 16p per serving

Nutritional Information

Each 80g serving contains

Energy
774kj
5.9kcal
8%
Fat
3.4g
Low
17%
Saturates
11.6g
Med
13%
Sugars
0.29g
Low
5%
Salt
185g
High
9%
of your reference intake.
Typical energy values per 100g:
967kj/231kcal

Ingredients

50g porridge oats

25g plain flour

125g golden caster sugar

50g unsalted butter

1 egg, beaten

150g Asda Full Fat Greek Style Natural Yoghurt

1tsp vanilla essence

100ml semi-skimmed milk

200g self-raising flour

1tsp baking powder

200g rhubarb, chopped

Method

1
Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tine with paper cases.
2
To make the crumble topping, mix together the porridge oats, plain flour and 25g of the caster sugar in a bowl. Cut the butter into small pieces then rub into the flour mixture using your fingertips until it looks like breadcrumbs. Set aside.
3
In a large bowl, stir together the egg, yogurt, vanilla essence, milk and the rest of the sugar. Mix in the rest of the flour and the baking powder, then add the rhubarb.
4
Divide the muffin mixture between the paper cases, then top each one with a sprinkle of the crumble mixture.
5
Bake the muffins for 20-25 minutes, or until golden and springy to the touch. Allow to cool completely before eating.