These muffins are not only a delight to bake, but also a nutritious option for breakfast or a snack. With a moist crumb and a hint of sweetness, they’re the perfect way to enjoy the unique flavour of rhubarb while getting your daily dose of fibre.
Ingredients:
- 1 cup oat bran
- 3/4 cup boiling water, plus 1 tablespoon extra
- 6 rhubarb stalks, trimmed and chopped
- 2/3 cup Coles brand brown sugar
- 1 egg, lightly beaten
- 2 tablespoons vegetable oil
- 1 cup all purpose flour, sifted
- 1/4 cup milk
Method of cooking:
Preheat the oven to 190°C (375°F) and line a muffin tin with paper liners.
In a large bowl, mix the oat bran with 3/4 cup boiling water and let stand for 10 minutes.
Stir in the chopped rhubarb, brown sugar, egg and vegetable oil until well combined.
Fold in the sifted self-raising flour and milk until just combined; do not over-mix.
Spoon the mixture evenly into the muffin cups.
Bake for 20-25 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
