I bought some new season rhubarb from Ludlow market last week - half I turned into rhubarb compote and the other stick I used to make rhubarb muffins. I've never made rhubarb muffins before and, though I say so myself, they were very nice.

I was thinking of putting ginger with them but I already had ginger in the compote so I decided on orange instead. You could put a teaspoon of dried ginger into the streusel mix or even grate some fresh ginger into the muffin mix.

I think muffins need to be eaten warm from the oven but they will last a day & can be reheated.

Preheat fan oven to 180 degrees celsius - a bit hotter if you don’t have a fan oven

Line a 12 hole muffin tin with 10 muffin cases

If you don't have buttermilk to use, you can use natural yoghurt. You can just use milk & this works fine, but I find the muffins are much lighter when you use buttermilk or yoghurt.

I much prefer to use american measuring cups when baking. It takes a lot of faff out of having to do all of the weighing. These basic ones from Kitchencraft work fine or if you wanted something a bit prettier these ceramic ones look nice, especially if you are a chicken lover!

By the way these muffins work really well with gluten free flour.

If you're looking for a versatile muffin mix recipe check out this recipe here -->> How to bake a small batch of muffins

Muffin Ingredients

Muffin Dry Ingredients

• 1.5 cups ( 220g ) plain flour
• 0.5 cup ( 115g ) caster sugar
• 2 tsp baking powder
• grated rind of 1 orange

Muffin Wet ingredients

• 0.5 cup ( 120g ) melted butter
• 1 cup plus 2tbs buttermilk ( this is a St Ivel 284ml pot )
• 1 egg

Muffin Fruit

•  100g rhubarb ( about 1 large stick ), sliced lengthways then chopped into small pieces

 Streusel Ingredients

• 0.25 cup ( 30g ) plain flour
• 0.25 cup ( 60g)  brown sugar
• 0.25 cup ( 60g ) melted butter

Mix all the muffin dry ingredients together well.

Whisk all of the muffin wet ingredients till well combined.

Add the wet to the dry ingredients - mix it all together quickly until only just combined. You really mustn't overbeat muffin mix. Then quickly fold in the rhubarb. Divide between 10 muffin cases. I use an ice cream scoop.

Mix together the flour & brown sugar for the streusel topping. Add the butter slowly, mixing until you get crumbs. You may not need all the butter. If you add it all in one go you may end up with sludge instead of crumbs.

Sprinkle the streusel topping over the muffins. Then bake for about 25 minutes until just golden but not too brown

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