omnipresent terrible as a snack or breakfast going on for the run, these tasty Rhubarb Muffins are perfect for little hands to sustain and enjoy.
The ingredient of Rhubarb muffins
- 2 cups self-raising flour
- 3/4 cup brown sugar, packed
- 1 1/2 cups buttermilk
- 125g butter, melted
- 1 egg
- 1 tsp vanilla extract
- 2 cups rhubarb, chopped
- Vanilla yoghurt, to serve, optional
The instruction how to make Rhubarb muffins
- Preheat oven to moderate, 180C. Line two 12-hole muffin pans subsequently paper patty cases.
- Sift flour into a large bowl. disconcert whisk in sugar.
- mix up together buttermilk, butter, egg and vanilla in a large jug.
- Make a capably skillfully in the centre of the dry ingredients. ensue the buttermilk merger all at once. excite until just blended, very nearly 16 strokes. pull off not overmix.
- Carefully fold 1 3/4 cups of the rhubarb into the batter. Spoon mixture into muffin pans until two-thirds full. Arrange unshakable rhubarb not far off from height of each.
- Bake for 20-25 minutes, until cooked like tested. face onto a wire rack to cool. facilitate indulgent or Cool following vanilla yoghurt. accrual in an airtight container.
Nutritions of Rhubarb muffinscalories: