Rhubarb Breakfast Muffins – a delicious recipe with brown sugar, sunflower oil, egg, vanilla, buttermilk, rhubarb. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat your oven to 400 degrees Fahrenheit. Line your muffin pan with 12 liners.
2
In a large bowl place 4.5 oz of the sugar, the oil, egg, vanilla extract and the buttermilk. Beat until mixed then stir in the diced rhubarb.
3
Sift over your dry ingredients into the bowl; wholemeal flour, baking powder, bicarbonate of soda and salt. Stir until just combined and no more so not to make the texture of your muffins too heavy.
4
Spoon the mixture into your muffin cases, filling them around 3/4 full. Sprinkle their tops with the remaining sugar and bake for 18-20 minutes until golden. A toothpick will come out cleanly when they are done but take care not to over do them.
5
Leave to stand in the tin for a few minutes before transferring them to a wire rack to cool.
979
kcal
Calories
76
g
Fat
70
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 5 ounces light brown sugar, 1 tablespoon sunflower oil, 1 egg, 1 teaspoon vanilla extract, and more.
Yes, Rhubarb Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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