Rhubarb and Walnut Muffins

Ingredients

All-purpose flour

2 cups

Baking powder

2 teaspoons

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, melted

Granulated sugar

3/4 cup

Egg

1, beaten

Milk

1/2 cup

Vanilla extract

1 teaspoon

Rhubarb

1 cup, diced

Walnuts

1/2 cup, chopped

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk until well combined.
3. In a separate bowl, whisk together the melted butter, granulated sugar, beaten egg, vanilla extract, and milk until smooth and creamy.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
5. Fold in the diced rhubarb and chopped walnuts, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve warm or at room temperature, and enjoy the sweet and tangy delight!