RHUBARB CRUMBLE MUFFIINS
One of my favourite ever puddings in muffin form! It doesn't get much better than that.
- 250 g plain flour plus extra for dusting
- 150 g caster sugar
- 2 tsp baking powder
- Pinch of salt
- 250 ml milk (I use oat milk)
- 75 g yoghurt (I use soy yoghurt)
- 60 ml flavourless oil plus extra for greasing
- 1 tsp lemon juice
- 2 tsp vanilla extract
- 200 g fresh rhubarb chopped into 1cm pieces
- 45 g plain flour
- 1.5 tbsp vegan butter
- 40 g brown sugar
- 1 tsp ground ginger
Preheat the oven to 180°c (fan assisted)/390°f/gas 6 and grease and flour the 12 holes of a muffin tin.
Start by making the crumble topping. Combine the plain flour, vegan butter, brown sugar and ground ginger in a bowl. Use your fingers to rub the mixture together, until you have what resembles rough breadcrumbs. Set aside for later use.
Combine the plain flour, sugar, baking powder and salt in a mixing bowl. In another bowl or jug, whisk together the milk, yoghurt, oil, lemon juice and vanilla extract. Pour the wet ingredients into the dry and fold gently until just combined, being careful not to over mix. Stir through the rhubarb.
Divide the mixture between the 12 muffin holes. Top each one with a generous sprinkle of the crumble topping, then bake for 18-22 minutes, or until an inserted skewer comes out clean. Allow to cool fully before tucking in.
Looking to do a spot of weekend baking? Why not try my Salted Peanut Cookies too?