for rhubarbarians

 RHUBARB MUFFINS WITH CINNAMON CRUMBLE TOPPING

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
  
  
• 0.7 cup caster sugar
• 3 eggs
• 0.7 cup regular flour
• 0.7 cup wholemeal flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 pinch salt
• 2.5 cups rhuburb (sliced)

• 5 tablespoons flour
• 3 tablespoons brown sugar
• 2 tablespoons butter
• 2 teaspoons cinnamon

INSTRUCTIONS:

1. Beat together the butter and the sugar. Whisk the eggs. 

Combine the sifted flour with the baking soda and powder, 

and salt.

2. Stir together all the ingredients and fold in the rhubarb.

3. Fill paper liners with the batter.

4. For the crumble topping, combine the flour, sugar, 

butter and cinnamon and form crumbles. Sprinkle the muffins.

BAKE:   19 min.   180° C

for crumble monsters and cranberry eaters

 ALMOND MUFFINS WITH CRANBERRIES AND CRUMBLE TOPPING

INGREDIENTS:

• 1 cup  flour
• 0.5 cup ground almonds
• 0.5 cup rolled oats
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 pinch salt
• 1 egg
• 1 cup buttermilk
• 4 tablespoons vegetable oil
• 1 cup dried cranberries
• 1 bar white chocolate

FOR CRUMBLE TOPPING:

• 0.5 cup ground almonds
• 4 tablespoons flour
• 3 tablespoons sugar
• 2 tablespoons butter

INSTRUCTIONS:

1. In one bowl, combine the dry ingredients. Whisk together the liquid ingredients 
in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined.
3. Fold in the cranberries and chopped chocolate.
4. For the rumble topping, combine the almonds with flour, sugar and butter. 
Form crumbles and sprinkle the muffins.

BAKE:   25 min.   170° C

Note: Instead of buttermilk, you can use milk or natural yoghurt.