Healthy and delicious rhubarb barn muffins made with Hoppa cricket baking flour.

Cook Time: 60 minutes

INGREDIENTS

  • 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

METHOD

STEP 1
Combine oat bran and boiling water in a bowl. Set aside for 20 mins or until water is absorbed.

STEP 2
Preheat oven to 200C or 180C fan. Line 10 holes of a 1/3-cup capacity muffin pan with paper cases.

STEP 3
Place rhubarb, 1 tablespoon brown sugar and extra boiling water in a bowl. Toss to combine.

STEP 4
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.

STEP 5
Scatter over remaining rhubarb and bake for 25-30 mins until muffins spring back when lightly touched. Cool on a wire rack.