These remind me of when my niece Meadow was born and I wanted to bake something with pink to celebrate. This was the perfect thing to take round for the new parents.
280g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
160g soft brown sugar
150g chopped fresh rhubarb (size of a thumb nail)
70g chopped pecans
90g unsalted butter, melted
300ml full fat milk
12 Tbsp Demerara sugar
You will also need a 12-hole muffin tin lined with paper cases
In a jug, whisk together the melted butter, egg and milk.
Add the wet ingredients into the well in the dry ingredients and fold together using a large metal spoon until just combined. Do not overwork the batter as the muffins will become tough and heavy.
Divide the batter between the muffin cases and sprinkle the top of each with the Demerara sugar. Bake on the middle shelf of the preheated oven for 35 minutes until well risen, golden brown and a skewer inserted into the middle of a muffin comes out clean.