Rhubarb Breakfast Muffins

Name: Rhubarb Breakfast Muffins
Ingredients: 5 ounces light brown sugar; 1 tablespoon sunflower oil; 1 egg; 1 teaspoon vanilla extract; 3 1/2 fluid ounces buttermilk; 3 1/2 ounces diced rhubarb; 6 ounces wholemeal flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 pinch salt

10 ingredients

5 steps

Ingredients

5 ounces light brown sugar
1 tablespoon sunflower oil
1 egg
1 teaspoon vanilla extract
3 1/2 fluid ounces buttermilk
3 1/2 ounces diced rhubarb
6 ounces wholemeal flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt

Directions

1

Preheat your oven to 400 degrees Fahrenheit. Line your muffin pan with 12 liners.
2

In a large bowl place 4.5 oz of the sugar, the oil, egg, vanilla extract and the buttermilk. Beat until mixed then stir in the diced rhubarb.
3

Sift over your dry ingredients into the bowl; wholemeal flour, baking powder, bicarbonate of soda and salt. Stir until just combined and no more so not to make the texture of your muffins too heavy.
4

Spoon the mixture into your muffin cases, filling them around 3/4 full. Sprinkle their tops with the remaining sugar and bake for 18-20 minutes until golden. A toothpick will come out cleanly when they are done but take care not to over do them.
5

Leave to stand in the tin for a few minutes before transferring them to a wire rack to cool.