Ingredients Jump to Instructions ↓

  1. 310g plain flour

  2. 1 teaspoon bicarbonate of soda

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon salt

  5. 175g dark brown soft sugar

  6. 125ml vegetable oil

  7. 1 egg

  8. 1 teaspoon vanilla extract

  9. 225g buttermilk

  10. 185g diced rhubarb

  11. 60g chopped walnuts

  12. 1 tablespoon melted butter

  13. 5 tablespoons caster sugar

  14. 1 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Grease two 12-hole muffin tins or line with paper cases.

  2. In a medium bowl, stir together the flour, bicarbonate of soda, baking powder and salt. In a separate bowl, beat the dark brown soft sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared muffin tins, filling almost to the top. In a small bowl, stir together the melted butter, caster sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

  3. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the tins for at least 10 minutes before removing.


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