For the muffin mix
175g caster sugar
175g rhubarb, halved lengthways then diced
2 tbsp sunflower oil
1 tsp vanilla extract
125ml lactose free milk
200g gluten free plain flour
1 tsp gluten free baking powder
1 tsp bicarbonate of soda
For the crumble topping
50g light muscovado sugar
50g gluten free plain flour
25g porridge oats
1 tsp ground cinnamon
50g lactose/dairy free butter
Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases.
Stir the sugar and rhubarb together and set aside while you make the crumble topping.
Mix together the muscovado sugar with the gluten free flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
Stir the oil and egg, vanilla and lactose free milk into the sugary rhubarb (don’t worry if it’s a little bit juicy).
Now, add the gluten free flour, baking powder and bicarbonate of soda and stir well.
Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture.
Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.
Recipe adapted from: Good Food