Rhubarb Crumble Muffins
1tsp vanilla extract
1/2 cup Natvia
1tsp Orange Rind
1/4 cup orange Juice
2 1/2 cup SR flour
1/2 cup Natvia*
1/2 cup yoghurt
1/2 cup coconut oil
1 tbsp flour
First prepare the Rhubarb. Chop the rhubarb into 2cm then combine with Natvia, vanilla, rind and juice and stew on medium heat for 5-7mins.
In a large bowl combine flour, Nativa, cinnamon and ginger. In a separate bowl whisk eggs, yoghurt and coconut oil until fluffy. Then pour into the dry ingredients and stir with a wooden spoon until just combined.
grease a 12 cup muffin tray and then divide the mixture among them. Top each muffin with 1 dessert spoon of rhubarb. In a small bowl combine crumble ingredients, and then divide over each muffin.
Place muffins in a preheated oven at 160C for 20mins or until golden brown.
*Natvia can be substituted equally for castor sugar.