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Apple and rhubarb muffins

Other seasonal fruit could be substituted for the rhubarb in this versatile recipe. Try raspberries in the summer, or just apples in the autumn.

Ingredients

6 tbsp sunflower oil
200g/7oz soft brown sugar
1 free-range egg, beaten
250ml/9fl oz buttermilk
1½ tsp vanilla extract
85g/3oz rhubarb, cut into 1cm/½in pieces
85g/3oz apple, peeled, cored and diced
55g/2oz walnuts, chopped
1 tbsp baking powder
250g/9oz plain flour, sifted
55g/1oz oat bran

For the topping

1 tbsp demerara sugar
¼ tsp ground cinnamon
¼ tsp ground nutmeg

Preparation method

Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases.
In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases.
Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch.

By Jo Brewer

From Hairy Bikers' Meals on Wheels

Vegetarian

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 12 muffins

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Apple and rhubarb muffins

Ingredients

Preparation method