Sour cream and rhubarb crumble muffins makes 14-16
For the batter; 400g plain flour
2tsp baking powder
115g softened butter
200g soft light brown sugar
pinch salt
1 tsp ginger
250g rhubarb chopped
200ml sour cream
25ml full fat milk
1 large egg beaten
50g Flaked almonds, roughly chopped
For the topping; 75g soft light brown sugar
½ tsp ground ginger
50g rolled oats
50g flour
65g melted butter
• Pre –heat the oven to gas mark 4, 180ºC.
• Line a muffin tin with paper muffin cases.
• Mix together the almonds, sugar and ginger, set aside.
• Sift the flour and baking powder into a mixing bowl and rub in the butter.
• Stir in the sugar, salt, ginger and chopped rhubarb.
• Mix together the sour cream, milk and lightly beaten egg, stir into the flour mixture carefully, do not over work.
• For the topping; mix together the dry ingredients and add the melted butter, mix well.
• Fill the muffin cases with the batter and sprinkle with the topping.
• Bake for 20 minutes, a skewer inserted into the muffins should come out clean.
• Leave to cool slightly before eating!