My friend has an overgrowing patch of rhubarb and I was more than happy to take some off her hands. Not wanting to make a crumble (not suited to this hot weather), I found this recipe which I changed slightly, I used white sugar and didn’t sprinkle the sugar on top. These were so delicous I couldn’t go past the kitchen without eating one. Yummy yummy yummy!

Rhubarb Cinnamon Muffins

300g rhubarb, chopped

3 tbsp golden caster sugar

300g plain flour

1 tsp baking powder

100g golden caster sugar

1 tsp cinnamon

2 eggs , beaten

200ml milk

100g butter , melted and cooled

1. Mix rhubarb with golden caster sugar. Mix plain flour with baking powder. Beat eggs with milk and melted butter. Heat the oven to 200C/fan 180C/gas 6, line a 12-hole muffin tin with paper cases. Bake the rhubarb for about 10 minutes until just tender. Drain really well and cool on kitchen towel.
2. Stir the wet ingredients into the dry ones along with the rhubarb (don’t overmix, it should be a bit lumpy). Divide between the muffin cases and bake for 25-30 minutes until risen and golden.