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Rhubarb and Walnut Muffins
Indulge in the delightful combination of tart rhubarb and crunchy walnuts with these scrumptious muffins! Perfectly moist and bursting with flavor, these muffins make for an ideal breakfast treat or a sweet afternoon snack. Rhubarb, often referred to as 'pie plant,' has been enjoyed in North America since the 18th century, and when paired with the nutty richness of walnuts, it creates a harmonious balance that will surely tantalize your taste buds.
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
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk until well combined.
- In a separate bowl, whisk together the melted butter, granulated sugar, beaten egg, vanilla extract, and milk until smooth and creamy.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the diced rhubarb and chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
- Bake in the preheated oven 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 them to a wire rack to cool completely.
- Serve warm or at room temperature, and enjoy the sweet and tangy delight!
Tips
- For an extra touch of flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- If you prefer a sweeter muffin, increase the sugar to 1 cup.
Dietary Information
Servings: 12 Dish Type: Breakfast/Dessert Prep Time: 15 minutes Cook Time: 25 minutes Calories: 200 Fat: 9g Carbs: 28g Protein: 4g Sodium: 150mg Sugar: 8g
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