Rhubarb crumble muffins
- 50g porridge oats
- 25g plain flour
- 125g golden caster sugar
- 50g unsalted butter
- 1 egg, beaten
- 150g Asda Full Fat Greek Style Natural Yoghurt
- 1tsp vanilla essence
- 100ml semi-skimmed milk
- 200g self-raising flour
- 1tsp baking powder
- 200g rhubarb, chopped
Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tine with paper cases.
To make the crumble topping, mix together the porridge oats, plain flour and 25g of the caster sugar in a bowl. Cut the butter into small pieces then rub into the flour mixture using your fingertips until it looks like breadcrumbs. Set aside.
In a large bowl, stir together the egg, yogurt, vanilla essence, milk and the rest of the sugar. Mix in the rest of the flour and the baking powder, then add the rhubarb.
Divide the muffin mixture between the paper cases, then top each one with a sprinkle of the crumble mixture.
Bake the muffins for 20-25 minutes, or until golden and springy to the touch. Allow to cool completely before eating.