After my previous lack of success with rhubarb bundt cake, I decided to go back to an old recipe for my first (not so) bumper crop of rhubarb of the year from my garden: rhubarb crumble muffins.
This is a great recipe as all the ingredients tend to be store cupboard staples… perhaps except for the buttermilk. I resented buying a carton of buttermilk when only 125ml was needed, so I used Pinterest to search for buttermilk substitutes and found it is easy: just add a small amount of lemon juice to milk and let it stand for 10 minutes. I also found a handy UK-US weights conversion chart as the buttermilk substitute recipe was in cups and I needed millilitres.
I didn’t have quite enough rhubarb for the recipe so I supplemented the remaining weight with strawberries.
Muffin recipes are always good as they’re a bung-it-all-in method, mixed by hand, so generally only one bowl is needed – and less washing up is never a bad thing! This though can lead to forgetfulness; I forgot the vanilla essence in the muffin mix and the butter in the crumble mix, though neither affects the overall flavour of the muffins. You do end up with a lot of crumble to put on top of the raw muffin mix, so either just make half the recipe, or prepare to have most of it fall off the top of the muffins when you take them out of the oven.
Muffin recipe here: https://uk.pinterest.com/pin/533324780854066753/
Buttermilk recipe here:https://uk.pinterest.com/pin/533324780854066764/
UK-US measurements conversion chart: https://uk.pinterest.com/pin/533324780854066776/