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Apple and Rhubarb Muffins

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

BakingVegetarianFruitAutumnMuffins

Estimated Nutrition

Per Serving Total
Calories 301 kcals 3612.4 kcals
Carbohydrates 45.5 grams 546.1 grams
Fat 11.6 grams 138.8 grams
Protein 4.9 grams 59.2 grams
Cook Time
25 mins
Produces
12 muffins
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
200
g
Soft Brown Sugar
1.5
tsp
Vanilla Extract
1
tbsp
Baking Powder
1
tbsp
Demerara Sugar
for topping
Dairy
1
piece
Egg
Free-range, beaten
250
ml
Buttermilk
Fruits
85
g
Apple
peeled, cored and diced
GrainsCereals
250
g
Plain Flour
sifted
55
g
Oat Bran
NutsSeeds
55
g
Walnuts
chopped
0.25
tsp
Cinnamon
ground, for topping
0.25
tsp
Nutmeg
ground, for topping
OilsFats
90
ml
Sunflower Oil
Vegetables
85
g
Rhubarb
cut into 1cm pieces

Steps

  • 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.