Rhubarb & almond muffins
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Rhubarb & almond muffins

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Serves 16

Rhubarb muffins with spices in them,....mmmmmm!!!

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  • 380 gr fresh rhubarb, washed, cleaned & pad dry with kitchen paper, cut up into little chunks.
  • 300 gr self - rasing flour
  • 50 gr finely groud almonds
  • 1/2 teaspoon of fresh grated nutmeg
  • 1/4 teaspoon of ground cinnamon or more according to your taste/ I used less because I didn 't want the cinnamon to overpower the muffins.
  • 200 gr dark brown cassonade sugar
  • 300 ml Kefir
  • 125 ml of sunflower oil
  • 1 large free range & organic egg, beaten
  • 1 tablespoon of home made vanilla extract or bought vanilla extract


    1. Preheat the oven to 190° C.
    2. 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.
    3. 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.
    4. 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!
    5. 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.
    6. 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!

Comments, questions and tips

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14th Apr, 2010
These are lovely & spiced muffins! A bit apart too!
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