Rhubarb & almond muffins

Preheat the oven to 190° C.

Take your muffin pan & line with individual muffin papers. I use colourful muffin papers.I used my 12 holes muffin pan.

I also used my silicon, 6 larger holes, muffin or mini cakes moulds. Why? Because i got it for a present & I didn't use it before.

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.

My silicon bake ware, I don't have to grease it. 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!

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.

When they are completely cooled off, you can place them in 2 airtight containers.

These are lovely on their own or they can be enjoyed with some cinnamon tea or with some good ice cream. Yum!