Recipe

Rhubarb vanilla muffins

  • 10 mins preparation
  • 20 mins cooking
  • Makes 12 Item
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Ingredients

Rhubarb vanilla muffins
  • 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

Rhubarb vanilla muffins
  • 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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