Delightful and tangy rhubarb muffins are the perfect treat for breakfast or a sweet snack any time of the day.
Ingredients
- 1 cup rhubarb chopped
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg beaten
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, oil, beaten egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chopped rhubarb.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 50IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg