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Categories:Viewed: 40 - Published at: a year ago
Ingredients
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 cup packed brown sugar
- 1 cup buttermilk
- 8 tbsp (1 stick) butter, melted
- 1 None egg
- 1 tsp vanilla extract
- 1/2 cup pecans or walnuts, chopped
- 2 cups chopped trimmed rhubarb
- None None Whipped cream, to serve
Method
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Sift flour and baking powder into a large bowl. Stir in sugar. Whisk buttermilk, butter, egg and vanilla in a medium bowl. Add to dry ingredients. Stir until just blended. Do not overmix.
- Carefully stir in the nuts and most of the rhubarb. Spoon into muffin pan, filling each cup 2/3 full. Sprinkle with remaining rhubarb.
- Bake for 20-25 mins, until muffins are golden brown and a skewer inserted into center comes out clean. Cool on a wire rack. Serve warm or at room temperature with whipped cream.
