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Warm rhubarb muffins
Warm rhubarb muffins
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • Melted butter, for greasing
  • 1 bunch rhubarb, ends trimmed, washed, chopped
  • 120g (3/4 cup, lightly packed) brown sugar
  • 40.00 gm water
  • 1 egg, lightly whisked
  • 30g (1 1/2 tbsp) butter, melted
  • 150g (1 cup) self-raising flour, sifted
Instructions:
  • Preheat the oven to 190°C. Grease 4 large 185mls (3/4-cup) muffin pans with melted butter.
  • In a medium saucepan over medium heat, combine rhubarb, sugar, and water. Stir until the sugar dissolves. Increase heat to high and cook uncovered until rhubarb is tender, about 2-3 minutes. Remove from heat and transfer to a large bowl. Let it cool for 5 minutes. Set aside 1/4 cup of the rhubarb mixture.
  • Combine the egg and melted butter, then mix well. Add the flour and gently mix with a large metal spoon until just combined. Spoon the batter into greased pans and bake in a preheated oven for 18-20 minutes until just cooked (muffins may be slightly wet in the center due to the rhubarb).
  • Serve the muffins immediately and top each with a little of the reserved rhubarb mixture.

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