Rhubarb Crumble Muffins

Preheat the oven (electric 220°C / circulated air 200°). Grease a muffin tray, or line one with muffin cups. Mix together the sugar and rhubarb, and set aside.

For the crumble, combine together the cane sugar, flour, coconut, oat bran and cinnamon. Add the butter and using your hands knead into a crumble mixture.

Add the oil, egg, vanilla sugar and buttermilk to the rhubarb sugar mixture and mix well. Now add the flour, baking powder and baking soda and briefly mix.

Equally divide the batter between the muffin cups and sprinkle with the crumble mixture. Bake the muffins in the preheated oven for 15-18 minutes. Remove from the oven and cool for 10 minutes in the muffin tray,