Why not whip up a batch of these tasty muffins?
250g self-raising flour
1 tsp baking powder
1 tsp bicarb soda
150g caster sugar
125ml The Co-operative butter
1 tsp vanilla extract (optional)
2 eggs, beaten
200g rhubarb, finely chopped (try using a food processor)
100 ml semi-skimmed milk – or try the same amount in plain yoghurt instead
For the crumble
2 tbsp plain flour
2 tbsp dark brown sugar
1 tbsp porridge oats
2 tsp The Co-operative butter
1 tsp ground cinnamon / ginger (optional)
Pre-heat the oven to 180°C, 170°C fan oven, or Gas mark 4 and place 20 paper muffin cases in a large muffin tray (or 2 trays). Combine the crumble ingredients in a small bowl and set aside (stir thoroughly with a teaspoon).
Place all the ingredients except for the rhubarb in a large mixing bowl and gently mix everything together. Next stir through the rhubarb.
Divide the mix carefully between the paper cases.
Place all the crumble ingredients in a mixing bowl and gently rub in the Flora. Top off the muffins with the crumble mix, dividing equally. Place in the oven for 20 minutes to bake. Remove from the oven and rest in the trays for 10 minutes before cooling on a wire rack.
Preparation time: 15 minutes Cooking time: 20 minutes