Whilst playing with the samples of maple syrup from Clarks I dreamt up a recipe to use that lovely seasonal ingredient of rhubarb in combination with maple syrup, loosely based on a previous muffin recipe with a crumble topping, my I present Rhubarb and maple syrup crumble muffins. Almost healthy as they contain fruit, a natural sweetener and wholemeal flour, I hope you enjoy them.
Mr Lancashire Food (our official photographer) has taken some absolutely stunning photographs of these muffins which really make them look very special. Check out his new pinterest page
Muffin mixture
- 1/4 cup light brown soft sugar
- 1 egg free range
- 3 tbsp maple syrup
- 5 tbsp melted butter - then cooled
- 3/4 cup plain low fat yoghurt
- 1 cup wholemeal flour
- 1/2 cup plain flour
- 1 cup chopped rhubarb
- Pinch of salt
- 1 1/2 tsp baking powder & 1/4 tsp bicarbonate of soda
Crumble topping
- 1/4 cup plain wholemeal flour
- 1/4 cup plain flour
- 2tbsp maple syrup
- 2tbsp light soft brown sugar
- 1/4 tsp ground cinnamon
- Pinch of freshly grated nutmeg
- 3tbsp butter
You have options on the crumble topping either melt the butter for a more crunchy topping or rub in for a soft sandy crumble topping, the choice is yours.
Method
- Pre-heat the oven to 180C
- Prepare your muffin pan with large muffin cases - 12 cases
- Prepare the crumble mixture in a small bowl and put to one side
- In a seperate bowl mix the dry ingredients and in another bowl mix the wet muffin ingredients, then combine gently together, do not over mix, lumpy is ok.
- Lastly add the rhubarb and 1/3rd of the crumble mixture to the muffin mixture
- Spoon into the muffin cases and top with the remaining crumble mixture
- Bake for 15 -20 minutes until cooked and golden
- Cool on a wire rack and dust with icing sugar when cool
I am also entering these muffins in the lovely Ren Behan for Simple and in Season Blog event
