125g (5oz) light brown Sugar
15ml (1tb sp) sunfower Oil
1 tsp vanilla extract
100ml (3 1/2 oz) ButterMilk
100g (4oz) rhubarb, finely dIce
175g (6oz) plain four
1 level tsp Baking powder
1 level tsp bicarbonate of soda
Pinch of Salt
For the topping
25g (1oz) light Muscovado Sugar
How to make Rhubarb Muffins
Preheat the oven to 200°C (400°F), Gas mark 6.
Place 10 paper muffin cases in a muffin tray. Place the sugar, oil, egg, vanilla extract and buttermilk in a large bowl. Beat until well mixed.
Add the rhubarb and mix. Sift in the flour, baking powder, bicarbonate of soda and salt, and stir until all the ingredients are mixed. Do not over-stir.
Fill the muffin cases three-quarters full with batter. Leave to chill and sprinkle the Muscovado sugar on top of the batter in each muffin case.
Bake in the oven on the centre shelf for 18-20 minutes until golden brown. Cool on a wire rack.
Posted By: Laraib Ajmal, Faislabad