Rhubarb ginger crumble muffins

Makes 12

Ingredients

• 375 g self-raising flour,

• 2 pieces stem ginger in syrup,

• 130 g brown sugar,

• 100 g melted butter,

• 1 egg lightly beaten,

• 250 mL buttermilk,

• 1 tin rhubarb.

Topping:

• 35 g plain flour,

• 65 g brown sugar,

• 2 tbsp muesli or oats,

• 1 tsp grated lemon ring,

• 30 g melted butter.

Preparation

Preheat oven to 180ºC and grease a muffin pan. Sift dry ingredients into a large bowl, stir in the eggs, buttermilk and butter and mix well. Chop some ginger finely and stir in. Half-fill the prepared pan with muffin mixture, spoon the rhubarb filling into the wells. Top with remaining muffin mixture to cover the filling. Mix the topping ingredients together and sprinkle with the topping and add extra ginger. Bake in moderately hot oven for 20 minutes.