These rhubarb muffins have a slightly tangy taste with a dense and soft texture.
Yield: 10 muffins
Set the oven rack in the center of the oven. Preheat the oven to 375°F.
Grease 10 muffins pans or line with paper liners.
Mix flour, sugar, baking powder and salt in a medium bowl.
Beat the egg in a large bowl and mix in the oil, the milk and almond extract.
Mix the flour mixture into the egg mixture and beat until homogenous not more. Add rhubarb and stir with a wooden spoon. With a large spoon or an ice cream scoop fill muffin cups Fill 2/3 of muffin cups with batter.
Sprinkle each muffin with sugar and bake about 30 Minutes until a toothpick inserted in a muffin comes out clean.
Ingredients
Directions
Set the oven rack in the center of the oven. Preheat the oven to 375°F.
Grease 10 muffins pans or line with paper liners.
Mix flour, sugar, baking powder and salt in a medium bowl.
Beat the egg in a large bowl and mix in the oil, the milk and almond extract.
Mix the flour mixture into the egg mixture and beat until homogenous not more. Add rhubarb and stir with a wooden spoon. With a large spoon or an ice cream scoop fill muffin cups Fill 2/3 of muffin cups with batter.
Sprinkle each muffin with sugar and bake about 30 Minutes until a toothpick inserted in a muffin comes out clean.
