Rhubarb Muffins #desserts #cakerecipe #chocolate #fingerfood #easy
Rhubarb is one of the main blasts of shading in spring produce, and it includes a flawless flavor and poignancy to all that you cook it with. On the off chance that you aren't acquainted with cooking with rhubarb, you out it an attempt this spring. Rhubarb functions admirably matched with different organic products, especially strawberry—as in our Strawberry Rhubarb Crisp—but at the same time it's incredible as a flavor all by itself.
Like most biscuits, rhubarb biscuits are best utilized on the day they are heated. In any case, in the event that you have any extra, you can keep them secured at room temperature for a few days.
Rhubarb biscuits are so natural to make and offer a scrumptious change from progressively normal biscuit flavors. They are soggy with a crunchy cinnamon sugar besting, and have a stunning sweet-tart flavor from the rhubarb – ideal for breakfast or an early in the day nibble!
- 1 cup stewed rhubarb (approximately)
- 1 large egg
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 tbsp vegetable oil
- 1/4 cup brown sugar
- For the topping
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- Line 8 muffin molds in a tin, or grease with butter. Preheat oven to 375°F.
- Lightly beat the egg.
- Put the stewed rhubarb, egg, flour, baking powder, cinnamon, vanilla, oil and sugar in a bowl and gently combine. You want it well-mixed, but ideally don't want to break up all the rhubarb. Divide the mixture between the muffin molds.
- Mix together the sugar and cinnamon for the topping and sprinkle over the muffins.
- Bake for approximately 15 minutes until golden on top and a skewer put in the middle comes out clean.
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