Rhubarb Bran Muffins
Healthy and delicious rhubarb barn muffins made with Hoppa cricket baking flour.
Cook Time: 60 minutes
- 1 cup oat bran
- 3/4 cup boiling water, plus 1 tablespoon extra
- 6 stalks rhubarb, trimmed, chopped
- 2/3 cup brown sugar
- 1 egg, lightly beaten
- 2 tablespoons vegetable oil
- 1 cup self-raising flour, sifted
- 2 tablespoon Hoppa baking flour, sifted
- 1/4 cup milk
Combine oat bran and boiling water in a bowl. Set aside for 20 mins or until water is absorbed.
Preheat oven to 200C or 180C fan. Line 10 holes of a 1/3-cup capacity muffin pan with paper cases.
Place rhubarb, 1 tablespoon brown sugar and extra boiling water in a bowl. Toss to combine.
Whisk remaining brown sugar, egg and oil in a large bowl. Stir in bran mixture until smooth. Add self-raising flour, Hoppa baking flour, milk and half the chopped rhubarb. Stir until just combined. Spoon into paper cases.
Scatter over remaining rhubarb and bake for 25-30 mins until muffins spring back when lightly touched. Cool on a wire rack.