Sticky toffee rhubarb muffins

Rhubarb is such a wonderfully rich flavoured ingredient, if you can get past its tartness. Today's recipe is an attempt to use toffee to lift that flavour. Again it comes in the form of a muffin as muffins are convenient for packed lunches for little ones or busy partners.

Sticky Toffee Rhubarb Muffins

Ingredients:

3 stalks rhubarb
30g dairy-free margarine
3 tbsp light muscovado sugar
5 pieces crystallised ginger

250g self-raising gluten-free flour
55g caster sugar
55g light muscovado sugar
2 eggs
2/3 tbsp rice milk

Fill a 12-hole muffin tin with muffin cases. Turn the oven on to 180C.

First to prepare the sticky toffee rhubarb. In a saucepan melt the margarine together with the 3 tbsp of muscovado sugar. When melted, add the rhubarb washed and cut into pieces together with the diced crystallised ginger.

Heat over a low heat for about 20 minutes stirring every so often until the rhubarb has broken up and the mix has turned a nice toffee colour. Take off the heat and leave to cool on one side.

In a large mixing bowl add the flour and sugars and mix together. Mix the eggs and milk into the cooled toffee rhubarb. Add to the dry mix and quickly mix until just combined.

Spoon the mix into the muffin cases - about 1 and a bit tablespoons each.

 
Place into the oven and bake for about 25 minutes.

So would you add a toffee icing on top?