Rhubarb Muffins
A community recipe by yummyscrummyNot tested or verified by Nigella.com
Introduction
Really adds a twist to ordinary muffins, and the rhubarb can be used fresh or frozen. and I don't normally like rhubarb-so this ones definitely worth a go!
Really adds a twist to ordinary muffins, and the rhubarb can be used fresh or frozen. and I don't normally like rhubarb-so this ones definitely worth a go!
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Ingredients
Serves: makes 12 delicious muffins
- 100 millilitres buttermilk (or soured milk)
- 100 grams rhubarb
- 15 grams soft light brown sugar
- 1 tablespoon sunflower oil
- 1 egg
- 1 teaspoon vanilla extract
- 175 grams plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 pinch of salt
- 3½ fluid ounces buttermilk (or soured milk)
- 4 ounces rhubarb
- 1 ounce soft light brown sugar
- 1 tablespoon vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 6 ounces all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch of salt
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Method
Rhubarb Muffins is a community recipe submitted by yummyscrummy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
as with almost all muffin recipes, be sure not to over mix or the muffin mix will become tough.
as with almost all muffin recipes, be sure not to over mix or the muffin mix will become tough.
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What 1 Other has said
Should be 150 grams of sugar not 15 grams. I have a fan oven so needed to turn the temperature down to 180c as tops where browning before the insides were cooked. The recipe is delicious though and I have tried it with one ball of stem ginger finely chopped which came out really well too. Very easy and quick to make.