Rhubarb Muffins

These rhubarb muffins have a slightly tangy taste with a dense and soft texture.
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These rhubarb muffins have a slightly tangy taste with a dense and soft texture.

Yield: 10 muffins

Prep Time15 minsCook Time30 minsTotal Time45 mins

  2 cups ( 250 g ) all-purpose flour
 1/2 cup (100 g) sugar
  2 tsp baking powder
 A pinch of salt
 1 large egg
  2/3 cup vegetable oil
  1/3 cup milk
 1/2 tsp almond extract
 1 cup (120 g) rhubarb cut in 1/2 inch
 Sugar

1

Set the oven rack in the center of the oven. Preheat the oven to 375°F.

2

Grease 10 muffins pans or line with paper liners.

3

Mix flour, sugar, baking powder and salt in a medium bowl.

4

Beat the egg in a large bowl and mix in the oil, the milk and almond extract.

5

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.

6

Sprinkle each muffin with sugar and bake about 30 Minutes until a toothpick inserted in a muffin comes out clean.

Ingredients

  2 cups ( 250 g ) all-purpose flour
 1/2 cup (100 g) sugar
  2 tsp baking powder
 A pinch of salt
 1 large egg
  2/3 cup vegetable oil
  1/3 cup milk
 1/2 tsp almond extract
 1 cup (120 g) rhubarb cut in 1/2 inch
 Sugar

Directions

1

Set the oven rack in the center of the oven. Preheat the oven to 375°F.

2

Grease 10 muffins pans or line with paper liners.

3

Mix flour, sugar, baking powder and salt in a medium bowl.

4

Beat the egg in a large bowl and mix in the oil, the milk and almond extract.

5

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.

6

Sprinkle each muffin with sugar and bake about 30 Minutes until a toothpick inserted in a muffin comes out clean.

Rhubarb Muffins

 

 

Hi, I'm Micheline

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