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Method
Make it happen
- 01
Heat oven to 180°C fan and line a 12-hole muffin tin with paper cases. Whisk together the eggs, milk and oil and sugar.
- 02
Mix flour with baking powder in another bowl. Pour wet ingredients into dry and fold gently just until no dry flour remains.
- 03
Fold the rhubarb and vanilla through the batter. Rub the extra flour, butter and demerara into crumbs and scatter over the muffins.
- 04
Divide evenly between the 12 cases, filling each about three-quarters full.
- 05
Bake 21–25 minutes until risen and a skewer from the centre comes out without raw batter. Cool in the tin for 5 minutes, then move to a rack.