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Muffins topped with rhubarb compote

Makes 6 medium or 4 large muffins


240g plain flour

1 level tsp baking powder

pinch of salt

zest and juice of 1 orange

1 egg

100g caster sugar

140ml Oat Drink

55g butter, melted (or sunflower oil)

For the rhubarb compote

200g rhubarb cut into 10cm lengths

a walnut sized piece of fresh ginger, peeled grated

50g caster sugar

To serve

100g yogurt/ non dairy yogurt ( optional)

icing sugar


Pre- heat the oven to 200°C/ mark 6 and place paper muffin cases in a muffin tin.

Make the rhubarb compote first. Place the rhubarb, grated ginger and caster sugar in a lidded saucepan and heat gently until the rhubarb becomes soft (about 10 minutes). Add more sugar to taste if required.

Begin by sifting the flour, baking powder and salt into a bowl. In another bowl, whisk together the orange juice and zest, egg, caster sugar, Oat Drink and melted butter. Put the dry ingredients back in the sieve and sift them straight into the egg mixture.

Taking a large metal spoon quickly fold the dry ingredients into the wet ones. Avoid beating the mixture. It does not matter if the mixture looks a bit lumpy. This gives the muffins their light texture.

Spoon the mixture between the muffin cases. Place the tray of muffins near the centre of the oven for 25–30 minutes until well-risen and golden brown. Remove the muffins from the oven and transfer them straight to a wire rack to cool.