Apple and Rhubarb Muffins

Whisk wet ingredients, fold in fresh fruit and nuts, top with spiced sugar, and bake until golden and springy.

Baking Vegetarian Fruit Autumn Muffins

Estimated Nutrition

Calories

301

kcal / serving

3612.4 kcal total

Carbs

45.5g

per serving

546.1 g total

Fat

11.6g

per serving

138.8 g total

Protein

4.9g

per serving

59.2 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Soft Brown Sugar

1.5

tsp

Vanilla Extract

tbsp

Baking Powder

tbsp

Demerara Sugar

for topping

Dairy

piece

Egg

Free-range, beaten

250

Buttermilk

Fruits

Apple

peeled, cored and diced

GrainsCereals

250

Plain Flour

sifted

Oat Bran

NutsSeeds

Walnuts

chopped

0.25

tsp

Cinnamon

ground, for topping

0.25

tsp

Nutmeg

ground, for topping

OilsFats

Sunflower Oil

Vegetables

Rhubarb

cut into 1cm pieces

Method

Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.

Mix the oil, brown sugar, egg, buttermilk, and vanilla in a large bowl.

Fold in the rhubarb, apple, walnuts, baking powder, flour, and oat bran.

Spoon the batter evenly into the prepared muffin cases.

Mix the demerara sugar, cinnamon, and nutmeg in a small bowl.

Sprinkle the sugar mixture over the muffins and bake for 20 to 25 minutes until golden.