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Rhubarb Almond Muffins

Rhubarb Almond Muffins

Cost $7, save $13

Source: Recommended by CookPal

  • 30 Min
  • 12 Servings
  • $7

INGREDIENTS

  • Wet Ingredients

    • 🥛 1/3 cup milk
    • 1/4 cup oil
    • 🥚 1 large egg
    • 1 teaspoon almond extract

  • Sugars

    • 🧂 1/4 cup white sugar
    • 🧂 1/4 cup brown sugar

  • Dry Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 🧂 1 teaspoon salt

  • Fruits

    • 1 1/3 cups rhubarb, diced

STEPS

1

Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.

2

Whisk milk, oil, egg, white sugar, brown sugar, and almond extract together in a bowl.

3

In a separate bowl, whisk together flour, baking powder, and salt. Make a well in the center and pour in the milk mixture. Stir until just combined.

4

Fold diced rhubarb into the batter. Spoon the batter into muffin cups, filling each about 3/4 full.

5

Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

6

Sprinkle sugar on top of the muffins while they are still hot.

NUTRIENTS

Per 1 serving

🔥

142

Calories

  • 2
    Protein
  • 21
    Carbs
  • 5
    Fats

💡 Use fresh rhubarb for the best flavor and texture.These muffins are excellent for meal prepping; store in the fridge for up to 5 days.To make vegan, substitute dairy milk with almond milk and the egg with a flaxseed egg.You can sprinkle slivered almonds on top for extra texture and a decorative finish.Double the batch and freeze the extras for a convenient snack or breakfast.