Rhubarb and cinnamon muffins

I really thought we’d lost our rhubarb plant. We put it in last year it looked a bit sad and then died off. It’s tucked away in a corner and I realised last week that not only had it come back to life but was taking over a bit. Basically some of it needed eating.

The problem is I don’t have much of a sweet tooth, so I didn’t really know what to do with it; especially as it’s not the time of year for a crumble. I came across this recipe on the BBC Good Food, and it came out just right – light and moist on the inside and crisp on top, the rhubarb is surprising but really good (far better than blueberries – yuck) and the cinnamon makes them a bit carrot cake-y.

300g rhubarb, chopped into small pieces
3 tbsp caster sugar
100g caster sugar
300g flour
1 tsp cinnamon
1 tsp baking powder
2 eggs
200ml milk
100g butter, melted and then cooled

Preheat the oven to 200C. Mix the rhubarb with 3 tablespoons of sugar, and bake for about 10 minutes.

Sift the flour into a bowl and mix in the sugar, cinnamon and baking powder. Beat the eggs, milk and butter together.

Once the rhubarb it cooked, drain it well and roughly combine all the ingredients.

Spoon the mixture into 12 muffin cases and bake for 30 minutes.

Eat with a big mug of tea or with custard as a pudding.