Rhubarb is in season now and it is delicious. Make the most of it this weekend by making these tasty muffins. They are quite dense, but moist. You can also make a double batch and freeze them.

This recipe makes 10 muffins

450g plain flour

150g caster sugar, plus extra

2 teaspoons of cinnamon

300ml whole milk

150g butter

3 eggs

2 teaspoons of baking powder

450g rhubarb


Preheat the oven to 180C

Melt the butter and cool

Chop the rhubarb and sprinkle with a few tablespoons of caster sugar (extra) and bake for 10 minutes, pop into a sieve to get rid of too much excess juice

Combine the flour, sugar, cinnamon and baking powder in a bowl

In another bowl, combine the milk, butter and beaten eggs

Pop the rhubarb in with the flour and combine

Pour the liquids in and quickly fold together

Place these into muffing trays lined with muffin cases and bake for 30 minutes until golden brown