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Rhubarb crumble muffin
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Here’s a little trick if cooking these for breakfast: weigh the ingredients the night before and put them in bowls, ready for the morning – a great time-saver. These muffins are ideal first thing, or as a daytime snack.
Makes: 12
315g Plain flour
50g Rolled oats
80g Light brown sugar
½ tsp Ground cinnamon
½ tsp Salt
175g Butter, 75g soft, 100g melted
200g Rhubarb, trimmed, sliced into 3cm lengths
2 tsp Baking powder
145g Caster sugar
180ml Buttermilk
1 tsp Vanilla extract
2 Eggs
Typical values per serving:
Energy |
1292.856kJ 309.0kcal |
---|---|
Fat | 14.0g |
Saturated Fat | 8.0g |
Sugars | 20.0g |
Salt | 0.6g |
This recipe was first published in September 2009.
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