Tuesday, 12 July 2016

Rhubarb Crumble Muffins

I grow rhubarb in my garden, which I normally make compotes, cakes and pies with. But these gorgeous scarlet stalks were given to me by a friend, so I wanted to really show the fruit off. So, I took those lovely sticks and chopped them, threw them in a pan with some other delicious stuff. Made a batter… and a compote… and a crumble… Put them all together and shoved them in the oven. Made some coffee, sat down, took a deep breath and ate warm Rhubarb Crumble Muffins and drank coffee. Life could be worse.

Rhubarb Crumble Muffins
slightly adapted from here
Makes 12

For the Rhubarb Compote:
300g rhubarb, chopped into 2cm pieces
1 vanilla pod split
100g caster sugar
Zest of 1 orange
60ml freshly squeezed orange juice
For the Muffins:
375g self-raising flour
175g light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 eggs, lightly beaten
1 teaspoon vanilla paste
125ml buttermilk
125ml sunflower oil

For the Crumble:
75g self-raising flour
2 tablespoons Demerara sugar
40g unslated butter, melted
Pinch of sea salt

Make the Rhubarb Compote:
Put the rhubarb, vanilla pod, sugar, orange rind and juice into a saucepan and bring it to simmer over medium heat. Cook for about 5 minutes, until soft then set it aside to cool sliightly.

Make the Crumble:
Put all the topping ingredients into a bowl and scrunch it together with your hands. You should end up with a rough rubble. Set aside.

Make the Muffins:
Preheat the oven to 180C. Spray a 12-hole muffin pan with cooking spray. Set aside.

Put the flour, sugar, cinnamon and giner into a mixing bowl. Add the eggs, vanilla paste, buttermilk and oil. Mix with a spatula until just comnined. Don’t over mix.

Spoon the batter evenly between the prepared muffin tins. Top with a generous spoonful of the rhubarb compote, followed by a generous spoonful of crumble mixture.

Put the muffin tray on a large baking sheet (to catch any drips) and bake the muffins for 20 minutes, or until a skewer inserted in the centre comes out clean.

Leave the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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