Rhubarb Crumble Muffins

Prep Time:20 mins, Cook Time: 20 mins, Total Time: 40 mins

May 10, 2013

Rhubarb Crumble Muffins CollageWe’ve just had a couple of days of bank jolidays here in France and it rained. It’s pretty much expected and part of the course of bank holidays in the UK, with the amazing exception of this last weekend obviously, but not so normal here!. So rain meant a spot of indoor baking with the littlies which we haven’t managed for quite a while now with all the flitting around I’ve been doing lately. And with a couple of prosperous rhubarb plants in the garden and the Swallow Recipes for Life challenge to mind we made some tasty and fairly wholesome Rhubarb Crumble Muffins together.

I’m actually staying at my friend Debbie’s house this week with the littlies, on the premise of doggie and horsey sitting. To be honest it’s been a welcome wee joliday for us all, wonderful to spend some quality and relaxed time with the kids after my recent three trips to the UK without them. And they’ve been the most chilled I’ve known them in recent times. Not that anyone would exactly call either of my kids ‘chilled’, but they have indeed been a good deal calmer than normal!.

And for me, I’ve enjoyed getting my blogging and cooking mojo back, hence a spree of planned blogs I have for you in store.These surprisingly healthy muffins are very low in sugar (and dark soft brown sugar at that) and fat (sunflower oil, apart from a little butter in the crumble topping). To increase the health stakes you could always omit the crumble topping and switch the plain flour for wholemeal (which I was intending to do but had run out!). Or you could un-health and sweeten with a little additional sugar if you wish!.

swallow-recipes-for-lifeJust incase you missed my earlier posts the Somerset based charity SWALLOW, through the lovely Vanesther of Bangers and Mash Chat, are running a six month Recipes for Life challenge.  Each month three ingredients are picked and bloggers are challenged to come up with easy, tasty and wholesome dishes using them. And for May the ingredients happen to be Rhubarb, Lemon and Spice. How lovely!

Simple and in SeasonSeeing as Rhubarb’s well and truly in season I’m entering my blog to this month’s Simple and in Season, hosted by Ren Behan herself. Just in case you hadn’t seen, this month there’s a chance of winning the gorgeous and new Yeo Valley Great British Farmhouse Cookbook! So go enter….

breakfast-club-logoAnd finally as they happen to make a pretty tasty, and healthy, breakfast munch (we’ve eaten them for breakie a couple of times now!) to Fuss Free Flavour’s Breakfast Club event. Hosted this month by Katie of Feeding Boys and a Firefighter  and the theme so happening to be Bakes.

The Good Stuff:

Rhubarb, Oats, Yoghurt



Great For:

Baking with Kids, Rhubarb Lovers and/or Growers, Toddlers, Kids, Growns Ups, Picnics, Breakfasts, Elevensies, Packed Lunches, Afternoon Tea, After-school Munchies 



Notes:

Makes 12 muffins



Special Equipment:

A 12 hole muffin tin, muffin cases



Rhubarb Crumble Muffins

Print Friendly
Print Friendly

Ingredients Prep Time:20 mins, Cook Time: 20 mins, Total Time: 40 mins

For 12 Muffins
For the Crumble Topping:

60g Plain Flour

60g Butter

50g Dark Soft Brown Sugar

40g Oats

1 heaped teaspoon of Cinnamon

For the Muffin Mix:

125g Plain Flour

125g Wholemeal Flour

1 heaped teaspoon Baking Powder

1 heaped teaspoon Bicarbonate of Soda

½ teaspoon Cinnamon

½ teaspoon Ground Ginger

1 large free range Egg

150ml natural Yogurt

3 tablespoons Sunflower Oil

zest of 1 Lemon

250g Rhubarb, washed

175g Dark Soft Brown Sugar

1) Pre-heat your oven to 200°C. Line a muffin tin with 12 muffin cases.

2) Start with making the crumble topping. Place all the crumble ingredients together and rub the butter into the flour, cinnamon, oats and sugar. Set aside.

3) Sift all the dry muffin ingredients together into a large bowl, namely the flour, baking powder, bicarb, cinnamon and ginger. Set aside. In another bowl, lightly whisk the egg then stir in the yogurt, oil and lemon zest.

4) Slice each strip of rhubarb lengthways into 2 or 3 strips depending on width. Then dice across. Place the diced rhubarb in a bowl with the sugar and stir. Set aside.

5) Combine the egg and yogurt mix with the sugared rhubarb and pour into the flour mix and combine well.

6) Spoon about a tablespoon of the muffin mix into each muffin case. Then spoon a layer of the crumble mix on the top and lightly press down.

7) Bake in the pre-heated oven for 20 to 25 minutes until well risen, golden and a cake skewer comes out clean.

You might also like:

28 thoughts on “Rhubarb Crumble Muffins

  1. Andrea Mynard

    These look yummy Louisa, and just the sort of straightforward, healthy yet tempting recipe I like to bake with Ruby. She’s loving rhubarb too at the moment – although I have to admit, the fact that it’s been appearing in fools, ice-cream and bright pink cordial may have something to do with it!

    Reply
    1. Chez Foti

      Thanks Andrea. Despite being pink (even Jacques’ a big pink fan!) my kids have been none to keen on anything with rhubarb……until these muffins which they literally devoured!

      Reply
  2. Sarah

    They look delicious – I bet your kids loved them! And perfect timing too – I was looking for another rhubarby recipe to try this weekend.

    Reply
    1. Chez Foti

      They did actually love them, probably because they weren’t too sweet. Bar chocolate they haven’t got particularly sweet toothes – unlike myself unfortunately. Shall be baking another batch shortly myself as they went down so well!

      Reply
    1. Chez Foti

      Of course I’ll bring over some cakes or muffins on Wed! Might just bake another batch of these, seeing as they were the first thing I’ve baked in ages that the kids actually enjoyed!

      Reply
  3. Vanesther

    Great minds think alike hey?! Still sore you beat me to it, and even more sore because yours looks so much better than mine would have 😉 A deliciously wholesome entry for this month’s Recipes for Life – thank you so much for another fab entry.

    Reply
      1. Vanesther

        I’m only teasing, honest! I’ve got something else up my sleeve this weekend. Better blog it quick though before someone else beats me to it! 😉

        Reply
  4. Pingback: May’s Recipes for Life challenge: cooking with rhubarb, lemon and spice « Bangers & Mash

    1. Chez Foti

      Too wonderful! I want one, really. Going to miss Dexter terribly, such a gentle handsome beast. But not as much as my daughter who’s spent countless hours with him this week chattering away to him in his field, feeding him individual blades of grass which he takes so graciously from her, and endlessly stroking and smelling him (horses smell divine don’t them?)

      Reply
  5. Katie Bryson

    A dessert and a cake all rolled into one fabulous package – YUM! Love the photos too – especially the very handsome Dexter. Thanks for linking up to Breakfast Club this month. xx

    Reply
  6. HELEN

    those muffins look amazing! another great rhubarb recipe that I need to try…oh & we just had another rain free bank holiday weekend…peeing it down now though!

    Reply
    1. Chez Foti

      Say’s you the Rhubarb Queen!!! I really must bob over to your blog and properly check out all your fabulous rhubarb recipes that I keep seeing pop up!. Been raining here solidly since our last bank holiday ten days ago :(( A whopping 8 degrees today too. Miserable beyond belief. Not to mention soggy.

      Reply
  7. Pingback: Breakfast Club round-up May: Bakes

  8. Pingback: Round Up: May’s Recipes for Life challenge « Bangers & Mash

  9. Pingback: Simple and in Season May Blog Event Round-Up (Part 1) - Ren Behan

Comment

Your email address will not be published.