Light & Fluffy Rhubarb Muffins

Ingredients
- 100 g butter, melted
- 1 cup brown sugar
- 2 eggs
- 1/2 tsp baking soda
- 1/2 cup cup milk
- 2 cups flour, sifted
- 2 tsp baking powder, sifted
- 1 1/2 cups rhubarb, chopped into 1cm pieces
- icing sugar, to dust
Method
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1. Preheat oven to 200°C (180°C fan-forced).
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2. Grease a 12-hole regular muffin tin.
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3. Beat the butter and brown sugar together until it pales. Add the eggs and continue to beat for 1 minute.
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4. Dissolve the baking soda in the milk and add to mixture.
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5. Fold in the flour and baking powder. Add the rhubarb pieces, reserving enough for the tops. Mix until just combined.
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6. Spoon into muffin tins. Add the reserved rhubarb pieces to the top of each muffin.
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7. Bake for 15-20 minutes until a skewer comes out clean.
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8. Rest for 5 minutes before removing the muffins from the tin.
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9. Dust with icing sugar and serve with soft butter.