Name: Rhubarb vanilla muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 1/4 cup (335g) self-raising flour; 1 cup (220g) caster sugar; 90 gram butter, melted; 1 cup (250ml) buttermilk; 1 egg, beaten lightly; 2 teaspoon vanilla extract; 1 1/2 cup (165g) rhubarb, chopped finely; 2 teaspoon demerara sugar; 1/2 tablespoon ground cinnamon

Ingredients

2 1/4 cup (335g) self-raising flour

1 cup (220g) caster sugar

90 gram butter, melted

1 cup (250ml) buttermilk

1 egg, beaten lightly

2 teaspoon vanilla extract

1 1/2 cup (165g) rhubarb, chopped finely

2 teaspoon demerara sugar

1/2 tablespoon ground cinnamon

Method

1.Preheat the oven to moderately hot, 200°C (180°C fan-forced). Grease a 12-hole ( 1/3-cup/80ml) muffin pan.

2.Place flour and caster sugar in large bowl; and the combined butter, buttermilk, egg, vanilla and 1 cup (110g) of the rhubarb; mix until just combined.

3.Divide mixture among holes of prepared pan; sprinkle with remaining rhubarb and combined demerara sugar and cinnamon.

4.Bake for about 20 minutes. Cool on wire rack.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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