Rhubarb & orange muffins
This combination of rhubarb & orange with a hint of cinnamon is a perfect breakfast to go or snack. Using vegetable oil instead of butter makes for a soft muffin with a deliciously crispy top.
INGREDIENTS
Makes 12
150g rhubarb thinly sliced
220g self raising flour
100g caster sugar
165ml milk or butter milk
1 egg
165ml vegetable oil
zest of one orange
tsp cinnamon
25g flaked almonds
Preheat oven to 180°C
Put muffin cases in a tray.
Combine flour, sugar, cinnamon and rhubarb in a bowl. In another bowl or jug combine oil, egg, milk and whisk. Add the wet ingredients to the dry. Spoon into muffin cases. Sprinkle flaked almonds on top. Bake for approximately 20 minutes.
Approximate cost £2.50
