250g of soft brown sugar
80ml of vegetable oil
One egg
250ml of buttermilk
175g rhubarb, finely sliced
80g of walnuts, roughly chopped
200g of plain flour, sieved
100g of wholemeal flour
2 teaspoons of baking powder
1 teaspoon of bicarbonate of soda
½ teaspoon of cinnamon
Makes 12
Preheat your oven to 200ºc and line a muffin try with muffin cases. In a large bowl, mix the sugar, oil, egg and buttermilk and stir in the rhubarb and walnuts. Sprinkle in the flour, baking powder, bicarbonate of soda and cinnamon. Fold together quickly until the mixture is just blended. Spoon the mixture into the muffin cases and sprinkle with a little Demerara sugar for added crunch. Bake for 35-40 minutes and cool on a wire rack. These muffins taste so good when still warm. Enjoy!
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