Rhubarb walnut muffins

    liz
    • < />
      liz

    Rhubarb walnut muffins

    Rhubarb walnut muffins

    (27)
    40min


    29 people made this

    About this recipe: Serve these rhubarb muffins warm from the oven with cream cheese, butter or your own rhubarb sauce on the side.

    Ingredients
    Serves: 12 

    • 300g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 100g dark brown soft sugar
    • 250ml buttermilk
    • 1 egg
    • 1 teaspoon vanilla extract
    • 300g chopped fresh rhubarb
    • 60g chopped walnuts
    • 100g caster sugar
    • 30g butter, softened

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 170 C / Gas mark 3. Grease muffin tin or line with paper muffin cases.
    2. In a large bowl, combine flour, bicarb, cinnamon and salt. Set aside.
    3. In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared tin.
    4. In a small bowl, blend sugar and butter and sprinkle over each muffin.
    5. Bake in preheated oven for 20 minutes, or until skewer inserted in middle comes out clean.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (27)

    1

    This is the most disgusting muffin I ever made and ate, its not sweet or buttery. Its just plain horrible. Its a complete waste of money and time and also spoilt my day as I was looking forward to a friday morning treat in work. YUK  -  11 Jun 2010

    by
    23

    This recipe needed a few alterations for success. I took the advice of some of the previous reviews and made the following changes ;I added an extra 1/4 cup of sugar to the batter, as well as a 1/4 cup of canola oil. I chopped the rhubarb quite fine, and used thin stalks. I did not use the topping in the recipe, but used a 1/4 cup brown sugar, and 1 tsp of cinnamon, mixed and sprinkled on top. Lastly, I seriously question the cooking temp. Most muffins seem to be in the 400*F range, and I found them still very undercooked following the recipes directions for time and temp. I had to cook them an additional 8 min. at 400*F. After all that.....it was a good muffin! With these changes I will use it again.  -  05 Jun 2002  (Review from Allrecipes US | Canada)

    by
    10

    I think this is a successful non-fat muffin, with a couple of considerations. First, as with any muffin, chop the fruit small. As my rhubarb was already sliced into 1/8"-1/4" slices, cutting largest ones in half or thirds was tedious but worth it. Second, for more taste, I used some oat "flour" in the batter: I whirled 1 cup of Quick oats in food-processor, and substituted it for white flour (about 1/2 c.?) Third, I'll add a bit more salt next time: 1 1/4 tsp or 1 1/2 tsp. I also thought that the lack of a fat in the recipe might have been a mistake, but when you look at it as a non-fat recipe, it is good! My topping didn't melt (did I use too little butter?) but did end up looking like chunks of crushed ice perched on the muffin tops. I think I'll just sprinkle with cinnamon/sugar next time.  -  03 Sep 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate