Rhubarb Muffins is a modern British recipe for a classic white muffin containing rhubarb and flavoured with cinnamon. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb Muffins.
Sift the flour, baking powder, salt and sugar into a bowl then melt the butter and mix with the milk and egg. Add the rhubarb to the dry ingredients and mix in before forming a well in the centre. Pour in the milk mixture and mix to combine.
Spoon this mixture into well-greased muffin tins, filling each well no more that 3/4 of the way up. Sprinkle the tops with raw sugar and cinnamon then place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 15 minutes until the muffins are golden brown and springy to the touch.
