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Rhubarb Muffins

A community recipe by

Not tested or verified by Nigella.com

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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!

Ingredients

Serves: makes 12 delicious muffins

Metric Cups
  • 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 ounce 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

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.

  • Pre-heat oven to 200c.
  • line a 12 muffin tin with paper cases.
  • Beat together 125g of the sugar, sunflower oil, egg, vanilla extract and buttermilk, until well mixed, then A
  • dd the rhubarb. sift in the flour, bicarb, and baking powder, and pinch of salt. mix until ingredients are just combined.
  • Pour into muffin cases (they should be about 3/4 full) and sprinkle over the remaining sugar. bake on the middle shelf in the oven for about 18-20mins.
  • Pre-heat oven to 200c.
  • line a 12 muffin tin with paper cases.
  • Beat together 125g of the sugar, vegetable oil, egg, vanilla extract and buttermilk, until well mixed, then A
  • dd the rhubarb. sift in the flour, bicarb, and baking powder, and pinch of salt. mix until ingredients are just combined.
  • Pour into muffin cases (they should be about 3/4 full) and sprinkle over the remaining sugar. bake on the middle shelf in the oven for about 18-20mins.
  • 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.

    Tell us what you think

    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.

      Posted by susiemags on 18th March 2013
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