Makes 12

Ingredients

• 2 ¼ cups self-raising flour
• 1 cup caster sugar
• 90g butter (melted)
• 1 cup buttermilk
• 1 egg (whisked)
• 2 tsp vanilla extract (not vanilla essence)
• 1 ½ cups rhubarb, finely chopped
• 2 tsp raw brown sugar
• ½ tsp ground cinnamon

Method

1. Before you start place muffin cases into muffin tray and preheat oven to 180 ̊C.
2. Place flour and caster sugar in large bowl.
3. Mix well to combine.
4. In a separate bowl mix butter, buttermilk, egg, vanilla and 1 cup of the rhubarb
5. Mix well to combine.
6. Add rhubarb mixture to flour mixture.
7. Mix until just combined.
8. Spoon into muffin cases.
9. Mix remaining rhubarb with brown sugar and cinnamon.
10. Sprinkle evenly on top of each muffin.
11. Bake in centre of oven for 20 to 25 minutes, or until muffin springs back when pressed.

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