Rhubarb Muffins

Ingedients
250g Soft brown sugar
80ml Vegetable oil
1 Egg
3 Teaspoons vanilla extract
125g Natural greek yoghurt
125g Skimmed milk
130g Rhubarb, diced
350g Wholemeal flour
2 Teaspoons baking powder
1 Teaspoon bicarbonate of soda
3 Tablesoons Demerara sugar mixed with 2 teaspoon vanilla extract

Method

1. Preheat the oven to 200 degrees centigrade. Place muffin cases into a muffin tin.
2. In a large bowl , mix the sugar, oil, egg, vanilla extract, milk and yoghurt. Then stir in the rhubarb.
3. Add the wholemeal flour, baking powder and bicarbonate of soda. Fold together quickly (so it does not rise too quickly) until just blended but still quite lumpy.
4. Spoon into the muffin cases and sprinkle liberally with the demerara sugar and vanilla mix.
5. Bake for 25 minutesuntil the sugar top is glistening and the muffins a delicate gold colour.