- 175 g sugar
- 175 g rhubarb (chopped)
- 2 tbsp. oil
- 1 egg
- 1 packet vanilla sugar
- 125 ml buttermilk
- 200 g Küchenmeister Wheat Flour T405
- 1 tsp. baking powder
- 1 tsp. baking soda
- 50 g Sweet Nature Brown Cane Sugar
- 50 g Küchenmeister Wheat Flour T405
- 20 g shredded coconut
- 20 g Küchenmeister Oat Bran
- 1 tsp. cinnamon
- 50 g butter
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,