Packed full of fruit this recipe uses the beautiful pale pink stems of forced rhubarb and a dash of vanilla. It makes six large muffins but of course the quantities are easily doubled if you want more.
200 gms forced rhubarb – two or three sticks
110 gms plain flour
1 tsp baking powder
60 gms unsalted butter
60 mls milk
75 gms soft light brown sugar
half a teaspoon of vanilla extract
1 large egg
a litte Demerara sugar
A muffin tray and paper cases.
Preheat the oven to 190°C.
Wash and dry the rhubarb sticks, slice into 1cm pieces
Sift the flour into a bowl with the baking powder, add the sugar.
Melt the butter, cool and whisk together with the eggs, milk and vanilla extract. Mix into the flour and sugar.
Fold in the rhubarb.
Put the paper cases in the tin and divide the mixture evenly between them.
Sprinkle some Demerara sugar on the top of each one.
Bake for 25 to 30 minutes.
Remove the muffins from the tin and place on a rack until cool.