Rhubarb & Almond Muffins
Ingredients
380 grs fresh rhubarb, washed and cut into little chunks
300 grs self-rising flour
50 grs almonds, finely ground
1/2 teaspoon nutmeg, freshly grated
200 grs dark brown sugar
300 mls Kefir
125 mls sunflower oil
1 large egg, beaten
1 tablespoon vanilla extract
Preparation
1
Preheat the oven to 190° C.
2
Take your muffin pan & line with individual muffin papers.
3
Take a large bowl & place the flour, finely groud almonds, nutmeg & cinnamon together. Mix well.
4
5
6
Place them in the oven on oven trays & bake for about 20 to 25 minutes or until the muffins are risen & golden on top. Test with an oven skewer & prick in the middle of the muffins to see if they are done. If not, place into the oven for a few more minutes. Turn the oven off. Take the trays out of the oven. Leave the muffins for about 5 minutes into the silicon moulds. They will be shiny on the outside afterwords. After 5 minutes, you can take them easily out of the moulds. The other muffins , you can take them easily out with the muffin papers. Let them all cool off on wire racks.
Tools
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About
These are lovely on their own or they can be enjoyed with some cinnamon tea or with some good ice cream. Yum!
Cinnamon, nutmeg & finely ground almonds add a lot of flavour to the muffins.Kefir is used to lighten the muffins. It is a lot healthier & lighter that way. Dark brown sugar adds a lot of flavour to the rhubarb.
Yield:
16.0 muffins
Added:
Thursday, December 10, 2009 - 5:26pm
