Rhubarb Muffins

Well, it's the rhubarb season (yup, posting this in September will make you hungry for rhubarb and you won't be able to find it anywhere, I know... so wait till May) and I have to make something from it, right? Muffins are the easiest way. 

Ingredients (12 muffins):

batter:

• 180g sugar
• 200g flour
• 1 tea spoon baking soda
• 1 tea spoon baking powder
• 1 rhubarb stalk ( I actually weighed it and it was 200g)
• 1 tea spoon vanilla extract
• 1 egg
• 130ml buttermilk 
• 2 table spoons sunflower oil
• optional: you can add 3/4 tea spoon mascarpone in each cup  

crumble:

• 50g butter
• 50g flour
• 50g sugar
• 30g oats

1) This is easy: just mix the dry ingredients first and then start adding the wet ones when making the batter. Finish with putting in the peeled and diced rhubarb when the batter is smooth.

2) Then combine the crumble ingredients with your hand. 

3) Prepare your muffin pan and preheat your oven to 200°C.

4) Fill the muffin cups halfway through, then put in 3/4 spoon mascarpone and finish off with another layer of batter so that the cups are 3/4 full.

5) Sprinkle the muffins with the crumble. Press it into the batter gently so that it all doesn't fall off when the muffins rise.

6) Bake for about 20 minutes.