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Rhubarb Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Found this lovely recipe in my files...

Found this lovely recipe in my files...

Ingredients

Serves: Makes 12 large muffins

Metric Cups
  • 310 millilitres brown sugar
  • 125 millilitres oil
  • 1 egg
  • 250 millilitres buttermilk (or 250ml of milk with a tablespoon of lemon juice)
  • 1 vanilla pod
  • 625 millilitres plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 375 millilitres rhubarb (diced)
  • 1 teaspoon cinnamon
  • 80 millilitres sugar
  • 15 millilitres butter (or margarine, softened)
  • 10⅞ fluid ounce brown sugar
  • 4⅖ fluid ounce oil
  • 1 egg
  • 8⅘ fluid ounce buttermilk (or 250ml of milk with a tablespoon of lemon juice)
  • 1 vanilla bean
  • 21⅞ fluid ounce all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 13⅙ fluid ounce rhubarb (diced)
  • 1 teaspoon cinnamon
  • 2⅘ fluid ounce sugar
  • ½ fluid ounce butter (or margarine, softened)

Method

Rhubarb Muffins is a community recipe submitted by Krakra58 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200 o C/400oF/ Gas 6.
  • Cream together the brown sugar and add the egg. Heat the buttermilk with the vanilla pod for 5 min. to infuse, remove from heat, discard the pod case and allow to cool.
  • In a seperate bowl, combine the flour, baking powder, bicarbonate of soda and salt. Mix well with the buttermilk, then stir in the rhubarb.
  • Fill a buttered muffin tray two-thirds full.
  • In a small bowl mix the cinnamon, sugar and butter or margerine and sprinkle over the muffins.
  • Bake for 20 to 25 min. until golden brown.
  • Preheat the oven to 200 o C/400oF/ Gas 6.
  • Cream together the brown sugar and add the egg. Heat the buttermilk with the vanilla bean for 5 min. to infuse, remove from heat, discard the pod case and allow to cool.
  • In a seperate bowl, combine the flour, baking powder, baking soda and salt. Mix well with the buttermilk, then stir in the rhubarb.
  • Fill a buttered muffin tray two-thirds full.
  • In a small bowl mix the cinnamon, sugar and butter or margerine and sprinkle over the muffins.
  • Bake for 20 to 25 min. until golden brown.
  • Tell us what you think

    What 1 Other has said

    • I tried to follow this recipy but found it really hard to follow. I should have read it through thoroughly before i started. However i wasnt sure what to cream the sugar with and at what point this part of the mixture came together with the rest. My muffins turned out heavy and not well risen. Im sure if followed through corretly it would be a lovelly recipy.

      Posted by sheads on 5th July 2011
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