Recipe: Rhubarb, cinnamon and brown sugar muffins

Ingredients (makes 12 muffins)
300g (101/2 oz) rhubarb, chopped
3 tablespoons golden caster sugar
300g (101/2 oz) plain flour
1 teaspoon baking powder
100g (31/2 oz) golden caster sugar
1 teaspoon cinnamon
2 eggs, beaten
200ml (7fl oz) milk
100g (31/2 oz) butter, melted and cooled
Demerara sugar to decorate

Method

1. Mix rhubarb with 3 tablespoons of golden caster sugar and cook for 10 minutes, or until tender. Drain and cool on kitchen towel

2. Mix plain flour with baking powder

3. Beat eggs with milk and melted butter

4. Gently stir the wet ingredients into the dry ones, along with the rhubarb

5. Divide the mixture between the muffin cases, sprinkle the tops with demerara sugar and bake for 25-30 minutes at 200C (fan-assisted 180C)/400F/Gas Mark 6, until risen and golden

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