Rhubarb Crumble muffins.

Looks like a breakfast; WAS my breakfast. A good brekkie as well!
Its absolutely super duper healthy. well, to me anyway.

These muffins are stuffed with the most zingy fruits of all -rhubarb. Don't you just love that smell of sticky, cooking rhubarb when you wake up!?

They are best eaten when freshly made as the muffins are the softest and fluffiest and the topping is crispiest then. I came back to them the next morning and by that time, the crumble had gone a bit soggy :(

If planning to eat them after a day or two, I would advise zapping it in the microwave for a few seconds and then pouring custard over to make it nice and moist again. Sounds like dessert to me as well! Anyhow, enjoy the recipe :)

Rhubarb Crumble Muffins - makes 12

 Ingredients:
 375g self-raising flour
130g brown sugar
100g butter, melted
250ml milk
1 egg, lightly beaten
Rhubarb filling:
190g chopped rhubarb
55g caster sugar
2 tbsp water
1/4 tsp grated lemon rind
Crumble topping:
35g plain flour
65g brown sugar
2 tbsp toasted muesli
1 tsp grated lemon rind
30g butter, melted

Method:
1. Preheat oven to 200C/180 fan-assisted. Grease a 12 hole muffin pan or use muffin cases.
2. Sift dry ingredients into a large bowl and stir in the remaining ingredients.
3. Half-fill muffin pan/cases with the muffin mixture and spoon the rhubarb filling into wells. Top with the remaining muffin mixture and spread the crumble topping on, pressing gently onto the muffin mixture.
4. Bake for about 20 minutes then stand muffins for 5 mins before turning top-side up onto a wire rack to cool.

Rhubarb filling
combine all ingredients in a small pan and bring to boil. Simmer uncovered for 5 mins or until mixture is thick and rhubarb is soft. let it cool.
Crumble topping:
Combine all ingredients in a small bowl and mix well.