Rhubarb Muffins

10 oz (280 g) plain flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2.5 ml) bicarbonate of soda
1/2 teaspoon (2.5 ml) salt
3-5 oz (85-140 g) fine white granulated sugar
1-2 oz (30-60 g) flaked almonds (optional)
1 egg
5floz (150ml) milk
5 fl oz (150 ml) sour cream
1/2 teaspoon (2.5 ml) lemon oil
2 fl oz (60 ml) vegetable oil
5-6 oz (140-170 g) rhubarb, chopped (drain well if using tinned fruit; do not thaw frozen fruit)

1 Prepare muffin tins. Preheat oven to 375-400°F
(190-200°C) for a conventional oven, Gas Mark 5-6.
2 In a large bowl, sift together: flour, baking powder,
bicarbonate of soda, salt and sugar. (Add almonds if using.)
3 In a separate bowl, beat egg with a fork. Stir in milk, sour
cream, lemon oil and vegetable oil.
4 Pour all of wet ingredients into dry. Stir just to combine,
folding in fruit with the final strokes. Batter will be lumpy
but no dry flour should be visible.
5 Spoon into muffin cups. Bake for 20-25 minutes. Frozen
fruit will require a few extra minutes. Tops should be lightly
browned and spring back when pressed gently.
6. We like to sprinkle a good amount of almonds on top too...yum!