Ingredients

• 6 tbsp sunflower oil
• 200g/7oz soft brown sugar
• 1 free-range egg
• beaten
• 250ml/9fl oz buttermilk
• 1½ tsp vanilla extract
• 85g/3oz rhubarb
• cut into 1cm/½in pieces
• 85g/3oz apple
• peeled
• cored and diced
• 55g/2oz walnuts
• chopped
• 1 tbsp baking powder
• 250g/9oz plain flour
• sifted
• 55g/1oz oat bran
• 1 tbsp demerara sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg

Directions

• Preheat the oven to 180C/350F/Gas 4. Line 12 muffin tins with paper cases.
• In a large bowl
• mix together the oil
• brown sugar
• egg
• buttermilk and vanilla. Fold in the rhubarb
• apple
• walnuts
• baking powder
• flour and oat bran
• then spoon the mixture into the cases.
• Mix together the demerara sugar
• cinnamon and nutmeg and sprinkle over the muffins. Bake in the oven for 20-25 minutes until golden brown and springy to the touch.