• 2 c wholemeal flour
• 1 c bran
• ½ tsp salt
• 1 ¼ c sugar
• 1 egg
• 1 c milk
• 1 tsp baking soda
• 1 tsp baking powder
• ½ c oil
• 2 tsp vanilla
• 1 ½ c finely sliced rhubarb

Sift the dry ingredients, add bran. Combine the remaining ingredients and beat well. Mix dry and wet ingredients and stir until just mixed. Place in greased muffin tins and sprinkle with the topping before baking at 200C for 20-25 mins

Topping

• 1 Tbsp melted butter
• 1 tsp cinnamon
• ¼ raw sugar

• 20 cups of popped corn (make sure you remove any unpopped corn)
• 125 g butter
• 2 c light brown sugar firmly packed
• ½ c corn syrup (available in the Asian section at most supermarkets)
• 1 tsp salt
• ½ tsp baking soda
• 2 c chopped nuts (optional)

Keep the freshly popped corn warm and crisp in oven (120 C). I usually use a couple of meat dishes, and it is a good idea to spray them liberally with cooking oil before you put the popcorn in.
Combine the butter, brown sugar, corn syrup and salt in a pot. Over a medium heat stir until the sugar dissolves, then continue to boil until the firm ball state. Remove from the heat and stir in the baking soda. (Syrup will foam.) Tell the children to stand back, work fast and pour hot caramel mixture over the popped corn and nuts. Stir to mix well.
Return to the oven (120 C) for about 45 mins, stirring every 15 mins. Watch carefully that it doesn’t burn. Cool and then store in air tight containers.