Rhubarb Crumble and Paysan Breton Cream Cheese Muffins

Serves: 9

Preparation time: 20 minutes

Cooking time: 25 minutes


For the crumble topping:

100g plain flour

75g light brown sugar

60g butter, melted


For the muffins:

135g plain flour

1 tsp baking powder

Pinch of salt

1 egg

120g caster sugar

120g Greek Yoghurt

60ml vegetable oil

1 tsp vanilla extract

125g rhubarb, sliced

125g raspberries

150g Paysan Breton French Sea Salt cream cheese


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