Tuesday, 27 January 2009

Rhubarb Muffins

Makes 12
250g plain, wholemeal flour
2 tsps baking powder
1 tsp ground cinnamon
200g light muscavado sugar
50g chopped walnuts or pecans
6 tbsps sunflower oil
1 medium egg
250ml semi-skimmed milk
1 tbsp demerara sugar

1. Preheat oven to 180'C. Line muffin tin with cases.
2. Mix together flour, baking powder,cinnamon, muscavado sugar and nuts in a bowl.
3. Mix together beaten egg, oil and milk. Stir into dry ingredients, do not over mix.
4. Spoon into muffin cases and sprinkle with demerara sugar. Bake for approximately 20 mins.
They only keep for 3 days because they are moist, but they freeze very well.

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