I’ve always been a bit of a grump, but not all my waking time. These days, however, I’m struggling to be anything other than a grump. The world is getting to me. Today was one of those days where you have to just let the frustrations wash over you or you’ll end up punching a wall.

Nothing too specific to point at but a serious of irritations and poor luck episodes. There were lone magpies and black cats sighing when they saw me. On a positive note, because I really am trying, I found some rhubarb in the vegetable basket. Yes. Unexpected rhubarb was one of the highlights of my day.

Anyway, rhubarb is lovely (hush sister #1). I didn’t have the temper to be making anything complex and I had the two chaos tornadoes in tow as well. So a quick check of BBC food threw up a straightforward enough recipe for Rhubarb Crumble Muffins. They turned out more like buffins in reality. I had the muffin cases but only bun trays so the result was flumpy. A bit like my day but more delicious. Because they are. They really are happy little creatures. I must insist you make them.

This recipe definitely makes more than 11. It says 12. I reckon closer to 13.

Oven temperature 180 Celsius

Muffin bit;

Rhubarb                    175g

Caster sugar              175g

Vegetable oil             2 tablespoons

Egg                             1

Vanilla essence        1 teaspoon

Buttermilk                125ml

Plain flour                 200g

Baking powder         1 teaspoon

Baking soda               1 teaspoon

Crumble top;

Butter                         50g

Plain flour                 50g

Light muscavado     50g

Porridge oats            25g

Preheat your oven and pop some paper cases in your muffin tins.

Dice the rhubarb into 1cm cubes and toss them into a large mixing bowl. Scatter in the caster sugar, stir and leave it to one side.

To make your crumble top put the crumble ingredients into a large bowl and rub them together to make a lumpy mix. Forgotten how to rub? Silly. Click here for an informative video.

Back to the muffin batter. Add the oil, egg, essence and buttermilk to the sugary rhubarb. Beat vigorously to combine to a sickly, sloppy goo.

Throw in the flour, baking powder and soda and beat some more.

All done.

Divide the batter between t least 12 cases. Not 11 like me. It was always going to overflow on me. Just one of those days.

Scatter the crumble mix equally over the filled cases and pop the whole lot in the oven.

Mine took 20mins. Be sure to turn them around half way to make sure everything bakes evenly.

When they’re done they’ll be a happy brown colour and a pointy thing will come out clean after piercing one.

Eat them all and tell the world to shag off.