Rhubarb Muffins

One of my mum's favourite recipes is her Rhubarb Muffins and I thought that everyone should have the chance to make them. Rhubarb is one of my favourite fruits to cook with, the normally tart flavour of the fruit gets balanced well with brown sugar and cinnamon no matter how you cook with it. Rhubarb pies, muffins, tarts or even ice cream is a must when in season and I would eat it everyday if I could! Below is the recipe and directions for these delicious muffins. Enjoyed best as a light breakfast or the perfect afternoon snack with a cup of tea or coffee. Prepare yourself though, you'll be baking these everyday once you try them! 

Rhubarb from my parent's garden

Recipe for muffins:

• 2 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups brown sugar
• 1/2 cup oil
• 1 egg
• 1 cup buttermilk
• 1 tsp vanilla
• 2 cups rhubarb 

Recipe for topping:

• 1/2 cup brown sugar
• 1 tbsp butter
• 1 tsp cinnamon

Dry mixture

Directions:

Preheat oven to 350 degrees. Mix together dry ingredients in large bowl. Mix together wet ingredients separately in a medium sized bowl. Chop up rhubarb into small chunks. Add chopped rhubarb to dry ingredients to coat. Mix together wet and dry ingredients. Line muffin tray with paper muffin cups and spoon in mixture. This recipe makes 12 really big muffins (which we always do) or 18 medium sized muffins. Once all the mixture is in the muffin cups top with mixed up topping (brown sugar, cinnamon and melted butter.) Bake for 20-25 minutes. Let cool on cooling rack and enjoy! 

Wet mixture

Ready for the oven

The brown sugar and cinnamon topping is perfectly crispy!