Rhubarb crumble and cream cheese muffins

MAKES 9

INGREDIENTS

For the crumble topping

■ 100g plain flour

■ 75g brown sugar

■ 60g butter, melted

For the muffins

■ 135g plain flour

■ 1 tsp baking

powder ■ Pinch of salt

■ 1 egg

■ 120g caster sugar

■ 120g Greek

yoghurt

■ 60ml vegetable oil

■ 1 tsp vanilla

extract

■ 125g rhubarb,

sliced

■ 125g raspberries

■ 150g cream cheese

1

Preheat the oven to 180°C/ 160°C fan/gas mark 4 and line the cupcake tin with muffin cases.

2

To make the crumble topping, stir together the flour and sugar. Add the melted butter and whisk with a fork until coarse crumbs form. Set aside.

3

To make the muffins, stir together the flour, baking powder and salt in a large bowl.

4

In a medium-sized bowl, whisk together the egg and caster sugar until combined. Whisk in the yoghurt, oil and vanilla extract. Add the dry ingredients to the wet and mix everything together. Finally, fold in half of the rhubarb and raspberries, reserving the remainder for the topping.

5

To assemble the muffins, add about 1½ tablespoons of the mixture to each case. Using a spoon, spread the mixture up the side of the cases to make a small dent in the centre of each. Drop 1 heaped teaspoon of cream cheese into the centre of each muffin.

6

Pop a few raspberries and rhubarb on top, then top each muffin with the crumble topping. Add an extra topping of a few more raspberries and rhubarb, then gently press on the crumbs so they stick to the muffin batter.

7

Place in the preheated oven. Bake for 22-25 minutes, or until the tops are golden brown. Cool for 5-10 minutes in the tray, then transfer the muffins to a rack to cool completely.