Rhubarb and cinnamon muffins

Looking for a new rhubarb muffin recipe? These will bake beautifully every time! The combination of rhubarb and a touch of cinnamon creates a wonderful flavour; the muffins are moist, fluffy and stay fresh for days. Highly recommended!

Ingredients for the rhubarb and cinnamon muffins:

• 250 g plain flour
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 180 g caster sugar
• 1 tsp ground cinnamon
• 140 ml sour cream
• 125 ml rapeseed or sunflower oil
• 2 large eggs
• 350 g rhubarb, diced into small pieces (do not peel the rhubarb)
• 3 tbsp demerara sugar mixed with ½ tsp ground cinnamon, for sprinkling

All ingredients should be at room temperature.

In a large bowl, whisk together the wet ingredients: sour cream, oil and eggs. Add the sugar and mix thoroughly. Sift the plain flour, baking powder, bicarbonate of soda and cinnamon directly into the mixture. Stir briefly with a whisk, only until the ingredients are combined. Add the diced rhubarb and fold through gently.

Line a standard 12-hole muffin tin with paper cases. Divide the batter evenly between the cases, then sprinkle with the cinnamon sugar topping.

Bake at 190°C for about 25 minutes or longer if needed, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly on a wire rack.

Enjoy!