Rhubarb Breakfast Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 5 ounces light brown sugar
• 1 tablespoon sunflower oil
• 1 egg
• 1 teaspoon vanilla extract
• 3 1/2 fluid ounces buttermilk
• 3 1/2 ounces diced rhubarb
• 6 ounces wholemeal flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt

Recipe

• 1 preheat your oven to 400 degrees fahrenheit. line your muffin pan with 12 liners.
• 2 in a large bowl place 4.5 oz of the sugar, the oil, egg, vanilla extract and the buttermilk. beat until mixed then stir in the diced rhubarb.
• 3 sift over your dry ingredients into the bowl; wholemeal flour, baking powder, bicarbonate of soda and salt. stir until just combined and no more so not to make the texture of your muffins too heavy.
• 4 spoon the mixture into your muffin cases, filling them around 3/4 full. sprinkle their tops with the remaining sugar and bake for 18-20 minutes until golden. a toothpick will come out cleanly when they are done but take care not to over do them.
• 5 leave to stand in the tin for a few minutes before transferring them to a wire rack to cool.