Apple and rhubarb muffins
Other seasonal fruit could be substituted for the rhubarb in this versatile recipe. Try raspberries in the summer, or just apples in the autumn.
Ingredients
- 6 tbsp sunflower oil
- 200g/7oz soft brown sugar
- 1 free-range egg, beaten
- 250ml/9fl oz buttermilk
- 1½ tsp vanilla extract
- 85g/3oz rhubarb, cut into 1cm/½in pieces
- 85g/3oz apple, peeled, cored and diced
- 55g/2oz walnuts, chopped
- 1 tbsp baking powder
- 250g/9oz plain flour, sifted
- 55g/1oz oat bran
For the topping
- 1 tbsp demerara sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
Method
Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases.
In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases.
Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch.
