Name: Rhubarb muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 1/2 cup plain flour; 1 teaspoon baking powder; 1 cup packed brown sugar; 1 cup buttermilk; 125 gram butter, melted; 1 egg; 1 teaspoon vanilla extract; 1/2 cup chopped pecans or walnuts; 2 cup trimmed, chopped rhubarb; cream, to serve

Rhubarb muffins

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Makes 12 Item

Prep

15M

Cook

25M

Total

40M

Ingredients

2 1/2 cup plain flour

1 teaspoon baking powder

1 cup packed brown sugar

1 cup buttermilk

125 gram butter, melted

1 egg

1 teaspoon vanilla extract

1/2 cup chopped pecans or walnuts

2 cup trimmed, chopped rhubarb

cream, to serve

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.Sift flour and baking powder into a large bowl. Stir in sugar.

3.In another bowl, whisk together buttermilk, butter, egg and vanilla.

4.Make a well in the centre of the flour mixture, then add the buttermilk mixture all at once. Stir until just blended. Do not overmix.

5.Carefully blend in the nuts and 1 3/4 cups of the rhubarb. Spoon into patty cases until two-thirds full. Garnish each muffin with remaining rhubarb.

6.Bake for 20-25 minutes or until muffins are golden brown and a skewer inserted into the centre comes out clean and dry. Cool on a wire rack. Serve warm or cold with cream, if desired.

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