Rhubarb and raisin muffins

Sometimes after training you just want a quick fix, make these energy boosting muffins and you’re sorted

Makes 16-20 muffins Preparation time 15mins Cooking time 18-20mins Equipment A saucepan; mixing bowl; wooden spoon or electric mixer; jug; muffin tray; 20 paper muffin cases

Ingredients

200g fresh rhubarb 150g raisins 255g plain white flour 5g baking powder 75g softened butter 300g caster sugar 2 large eggs 225ml milk Vanilla essence or ground ginger Icing sugar

Instructions
1 Preheat the oven to 180C/Gas Mark 6. Chop the rhubarb.

2 Bring a small pan of water to a simmer and add the rhubarb. Simmer for 2mins then drain.

3 Beat together the butter tn sugar until light and fluffy. Now break in the eggs and geat hard for 30secs. Gently stir in the flour and baking powder until the mix is just combined. Add the milk, stirring gently until your batter is smooth, followed by a drop of vanilla essence or a pinch of ground ginger. Transfer the mix to a jug.

4 Mix the raisins and the cooled rhubarb together. our the batter into the muffin cases until each is no more than two-thirds full. Pop 2tsps of the rhubarb/raisin mix onto each one, then bake for 18-20mins.

5 To test they’re cooked, slide a small knife or skewer into a muffin. If it comes out clean they’re ready; if not return to the oven for a few more minutes. Leave to cool in the tin, and dust with icing sugar.

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The 220 Triathlon team is made up of vastly experienced athletes, sports journalists, kit reviewers and coaches. In short, what we don't know about multisport frankly isn't worth knowing! Saying that, we love expanding our sporting knowledge and increasing our expertise in this phenomenal sport.