Makes 8-9 muffins

125g (4.5 oz) all-purpose flour
2 tsp. baking powder
40g (1.5 oz.) flaked coconut, plus extra for topping
225g (8 oz.) rhubarb (about 2 large stalks), chopped
100g (3.5 oz.) light brown sugar
30g (2 large Tbsp.) unsalted butter, melted
1 egg
125ml (a little more than half a cup) milk
1/4 tsp. vanilla extract

Preheat the oven to 180C/355F. Butter muffin tins and set aside.

In a bowl, whisk together the flour and baking powder. Add coconut and stir again. Set aside.

In a separate bowl, mix the rhubarb with the brown sugar and toss to combine.

In a large bowl, whisk together the butter, egg, milk and vanilla. Add the rhubarb and stir to combine, then add the flour mixture and stir until just mixed. Spoon into muffin cups, filling almost to the top, and sprinkle a bit of flaked coconut on top. Bake for 20 minutes, or until muffins are golden brown and springy to the touch. Let cool completely in muffin tins. Be gentle when removing from the pan, especially with the bottom of the muffins.

*Tip: To make the muffins look especially nice, make sure a few pieces of the chopped rhubarb stick out from the top of each one just before you put them in the oven — maybe save a few from the brown sugar mixture and stick them in at the very end.