Aragorn: Gentlemen, we do not stop ’til nightfall.
Pippin: What about breakfast?
Aragorn: You’ve already had it.
Pippin: We’ve had one, yes. What about second breakfast?
[Aragorn turns and walks off in disgust]
Merry: I don’t think he knows about second breakfast, Pip.
Pippin: What about Elevenses? Luncheon? Afternoon tea? Dinner? Supper? He knows about them, doesn’t he?
Merry: I wouldn’t count on it.
Elevenses for me since Bonus Boy started school has been a cup of tea and a biscuit from the bottom of the tin sitting at my desk. The tea goes cold more often than not and it is hardly a satisfying moment in my day, I am refuelling but not recharging.
So, this week, I reinstated proper Elevenses, an Elevenses which Merry and Pip would have been proud of. Bonus Boy and I sat at the table with our cups of tea and a rhubarb crumble muffin each and caught up with each other. Next week I am going to schedule Elevenses into my working day and I am going to move away from the desk for a full fifteen minutes. I have a feeling my productivity levels will rise and that I will feel a lot better for it.
Here is my recipe for Rhubarb Crumble Muffins, making the most the Spring rhubarb crop. They are tart and moist underneath, crunchy, sweet and crumbly on top. Oh my! Go on, treat yourself! Maybe even add some custard!
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Rhubarb Crumble Muffins
Ingredients
For the Muffins
- 375 g Self Raising Flour
- 125 g Soft Light Brown Sugar
- 100 g butter melted and cooled
- 250 ml milk
- 1 egg lightly beaten
- 200 g rhubarb sliced lengthways and then chopped
- 50 g caster sugar
- 2 tbsps water
For the Crumble Topping
- 50 g plain flour
- 25 g porridge oats
- 50 g cold butter diced
- 50 g Demerara sugar
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 200°C
- Line a 12 hole muffin pan with paper cases
- Sift the flour into a bowl
- Add the soft brown sugar
- Whisk the egg, milk and butter together
- In a small bowl, mix the rhubarb, caster sugar and water together
- Make the crumble topping by putting all the ingredients, except the Demerara sugar, into a bowl and rub the butter in with your fingertips until the mixture resembles rough breadcrumbs. Add the sugar.
- Add the egg mixture and the rhubarb mixture to the flour and fold it all together. Don’t over mix, it is supposed to be lumpy
- Divide the muffin mixture equally between the paper cases
- Top each muffin with a generous amount of crumble topping and press it on very gently
- Bake for about 20 minutes, leave the muffins in the tin for 5 minutes before transferring to a wire rack to cool.
What would you choose to nibble with a cup of tea at Elevenses?
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Ooh these look delicious and perfectly timed as a friend brought round a giant’s armful of rhubarb the other day! I’ll have a go with my kids as they’re still off school…..#post40bloggers
These look delicious. We often refer to second breakfast in this house, and I’m entirely convinced my middle boy is a hobbit!
oh my they look GOOD
Oooh – what a grand idea! When the children are here we have second, third, fourth breakfasts….but if it’s just me I’m lucky to get away with an apple.
Oooh, these look yum!
New Pinterest and Twitter follower 🙂
Libby x
hey.. it is looking delicious, tempting and healthy too. I will defiantly try this. My daughter will love it too.
Made these today, yum yum, might add a tsp vanilla extract next time. Would be lovely warm with a dollop of cream too!
Hoorah! Definitely good warm with cream or ice cream! 🙂
Oh my goodness these look amazing! My daughter brought home rhubarb from the school farm yesterday so I think I’ll have to have a go!
Oh my goodness these look amazing! My daughter brought home rhubarb from the school farm yesterday so I think I’ll have to have a go!
Yes crumble muffins are the best! I need to make these!
I LOVE rhubarb, but for some reason I never cook with it! Need to rectify that – these look deeeeelish!
I am not sure what is375 gr flour… it means 2 cups??? can you explain this… so I will make this recipe for weekend… thanks teresa
Hi Teresa, apologies, we use grams in the UK and I haven’t yet had time to convert all my recipes for US readers – 375g = 3 cups. I find this site quite useful for measurement conversions http://dish.allrecipes.com/cup-to-gram-conversions/ Thanks so much for commenting 🙂