Rhubarb & Almond Muffins
By: Sophie32
Published: Thursday, December 10, 2009 - 5:26pm

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
1/4 teaspoon ground cinnamon
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 In another large bowl, beat the brown sugar, the kefir, the oil, the beaten egg & the vanilla extract togheter until all well combined. Stir this mixture into the flour mixtureuntil just combined. Don't overmix! Now, carefully fold in the rhubarb pieces. 5 Spoon the mix into the holes of the silicon pan until 3/4 or 4/4 filled. Fill the muffin papers until everything is used up. Fill them also for 3/4 or for 4/4! 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. 7 When they are completely cooled off, you can place them in 2 airtight containers.

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.