Chickencam's Rhubarb Muffins
From Omlet Club Wiki
[edit] Ingredients
- 280g plain flour
- 2 teaspoons baking powder
- half teaspoon soda bicarb
- half teaspoon(or less to taste) salt
- 85 - 110g sugar
- 30 - 60g flaked almonds
- 1 egg
- 150ml milk
- 150ml fresh sour cream
- half teaspoon almond essence
- 3 tablespoons corn oil
- 140-170g rhubarb chopped well
[edit] Method
- Sift together flour, baking powder, bicarb and salt.
- Stir in sugar and almonds
- In separate bowl beat together the egg, milk, soured cream, almond essence, corn oil and fruit.
- Pour all the wet ingredients into the dry ones and stir briefly with a fork until just combined and no flour can be seen, it should be lumpy, the less you stir it the lighter the muffins.
- Spoon into muffin cases.
- Bake at 375-400 F or 190-200 C for 20-25 minutes until lightly browned and springing back.
[edit] Variations
For Peach Muffins use fresh or drained tinned peaches.
