Rhubarb and Walnut Muffins
Baking and Desserts • European
Description
Rhubarb and Walnut Muffins
Ingredients
- Wheat Flour 10 oz
- Baking Powder 0 oz
- Salt 0 oz
- Activated Baking Soda 0 oz
- Brown Sugar 10 oz
- Vegetable Oil 5 fl oz
- Chicken Egg 1 piece
- Vanilla extract 0 fl oz
- Buttermilk 10 fl oz
- Rhubarb 10 oz
- Chopped almonds 0 oz
- Butter 0 oz
- Granulated sugar 0 oz
- Ground Cinnamon 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grease 24 muffin cups and place a paper liner in each.
Step 2
In a bowl, mix the flour, baking soda, baking powder, and salt. In another large bowl, beat together the brown sugar, vegetable oil, egg, vanilla, and buttermilk. Gradually combine both mixtures and mix well (you can use your hands).
Step 3
Fold in the finely chopped rhubarb and walnuts into the batter. Spoon the batter into the prepared muffin cups.
Step 4
In a small bowl, mix the softened butter, granulated sugar, and cinnamon. Sprinkle on top of the muffins.
Step 5
Bake until done, about 25–30 minutes.
Step 6
Cool in the pan for 10 minutes and then remove.
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