Rhubarb crumble muffins

Directions

1. 1
   Heat oven to 220C/200C fan/gas
2. 2
   Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping.
3. 3
   Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
4. 4
   Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (dont worry if its a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
5. 5
   Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture.
6. 6
   Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.