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