Rhubarb lemon zest stuffed crumble muffins

Rhubarb lemon zest stuffed crumble muffins

We like to make muffins each week, they are always appreciated at the Good Goat Milk Company office and the perfect snack to get you through your day. We usually try to make healthy muffins but sometimes you just need a treat! 

Prep time: 20 minutes
Baking time: 20 minutes

Makes: 12 muffins

INGREDIENTS:

BATTER

• 2 1/2 cups self raising flour
• 2/3 cup firmly packed brown sugar
• 1/4 cup butter
• 1 cup Good Goat Milk - reconstitute 1 scoop of powder into one a cup of cold water. 

FILLING

• 1/2 cups chopped fresh or frozen rhubarb
• 1/4 cup brown sugar
• 2 tablespoons water
• 1/4 teaspoon grated lemon rind

CRUMBLE TOPPING 

• 1/4 cup plain flour
• 1/3 cup firmly packed brown sugar
• 2 tablespoons rolled oats
• 1 teaspoon grated lemon rind
• 1/8 cup melted butter

1. Preheat oven to 400°F, (200°C).
2. Make filling; combine all filling ingredients in a small pot, bring to boil, simmer, uncovered for 5 minutes or until the mixture is thick and rhubarb soft; set aside and cool. 
3. Make topping; Combine all ingredients in a bowl and mix well. Set aside.
4. Grease 12 hole muffin pan (1/3 cup capacity).
5. Stir batter ingredients together until combined, do not over mix or the muffins will turn into hokey pucks. 
6. Half fill the prepared pan with muffin batter, making a well in each muffin. Set the remaining batter aside. 
7. Spoon 1 heaped tablespoon full of filling into the well of the muffins. 
8. Top the muffins with the remaining batter. 
9. Carefully sprinkle the crumble topping and softly press the crumble into the muffin top. 
10. Bake for approximately 15-20 minutes or until a skewer comes out clean.

Notes: