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Inspired by a trip to Port Melbourne's Farmer's Market, Kate, our Aussie baker, made some yummy rhubarb crumble muffins!

PANTRY MUST HAVES

1 1/4 cup of All Purpose Flour (plain)
1/2 Cup of Sugar
2 tablespoons of baking powder
1/4 teaspoon of bicarb soda
1 teaspoon of mixed spice or cake spice
1/4 teaspoon of salt
2 eggs
1 cup of yogurt
60g butter
1 cup of stewed fresh Rhubarb

TOPPING
1/3 cup of chopped walnuts
2 tablespoons brown sugar
2 tablespoons plain flour
2 tablespoons of diced butter
1/2 teaspoon of cinnamon
DIRECTIONS

Preheat oven to 180c/ 350f
Grease 18 muffin tins- lined with paper cases
Stew Rhubarb (click here for instructions)

In a large bowl mix the dry ingredients together. 
Break in eggs, one at a time, add yogurt, and melted butter. Mix then stir in rhubarb.

Pour egg mixture over flour mixture and fold into dry ingredients. Divid amongst the muffin tins.

Make topping. Put all the ingredients into a bowl and rub together, until the mixture resembles coarse crumble. Place a tablespoon onto each uncooked muffin.

Then bake in the oven for 20-25 minutes...
Variation: Use Apple or pear x