Today is May Day, traditionally the official festival of Spring, but in Edinburgh this week we’ve had some rather unseasonable hailstorms, sleet, snow and gales. The heating is back on, it’s back to jumpers and hot water bottle weather, and I’m craving comforting bakes as well as ones that embrace the season’s best ingredients! Enter these rhubarb crumble muffins, via BBC Good Food, providing the cuddly warmth of a Winter pud in the form of a moist, light muffin – and they’re easy to whip up to boot. The oaty cinnamon crumble topping adds enough Winter warmth, while the fresh fruit sings of Spring, cutting through the sweet, vanilla-infused sponge. To make them, you will need:
175g caster sugar
2 tbsp sunflower oil
1 tsp vanilla extract
125g buttermilk (you can make your own with milk and a tablespoon of lemon juice, left to curdle for 5 minutes)
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda.
For the topping:
50g light muscovado sugar
50g plain flour
25g porridge oats
1 tsp ground cinnamon
Preheat the oven to 220C/ 200C Fan/ Gas 7. Line a 12-hole muffin tin with paper cases.
Stir the sugar and rhubarb together and set aside while you make the crumble topping.
Mix the muscovado sugar with the flour, oats and cinnamon.
Lightly rub in the butter with your fingertips until you have a crumbly consistency.
Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don’t worry if it’s a little bit juicy).
Add the flour, baking powder and bicarbonate of soda and stir well.
Spoon into the cases, working quickly, then scatter each with a thick layer of crumble mixture.
Bake for 15-18 mins until golden brown and a cocktail stick inserted in the middle of a muffin comes out clean.
Cool on a wire rack and serve warm from the oven. Perfect with a cuppa or some custard for a comforting Spring pud.
What are you baking this weekend to beat the unseasonal chill?