Muffins with Rhubarb and Crispy Crumbs

Popular muffins can be made healthier and less nutritious by adding butter, milk and chocolate, vegetable oil, yogurt and rhubarb. Don't forget to sprinkle the rhubarb muffins with a thick layer of crispy oatmeal crumbs with sugar and cinnamon for the finishing touch.

Ingredients

• 350 g rhubarb
• 175 g caster sugar
• 1 egg
• 125 ml natural yoghurt
• 150 g flour
• 50 g almond flour
• 2 tbsp. l. vegetable oil
• 2 tsp baking powder
• 50 g dark muscovado sugar
• 25 g oatmeal
• 1 tsp ground cinnamon
• 50 g softened butter

Directions

1. Cut the rhubarb in half lengthways, then cut into small cubes. Stir in sugar. Leave to melt the sugar.
2. For crumb, mix all dry ingredients, add oil, crush mixture with fingers into crumb.
3. Mix the egg with vegetable oil and yogurt, add to the rhubarb and stir. Sift regular flour along with baking powder, mix with almond flour and add to rhubarb mixture. Stir.
4. Divide the mixture into muffin tins, two-thirds full. Top with a thick layer of crunchy butter crumbs.
5. Bake muffins in an oven preheated to 180 ° C for 20-25 minutes. Check the readiness with a skewer, puncture the muffin in the middle - if the skewer comes out clean, it is baked. Cool on a wire rack and serve.