Rhubarb Muffins with Cardamom Crunch Topping
Rhubarb is a vegetable that is often used in sweet dishes and desserts, even though it is technically a vegetable and not a fruit.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 1.5 cup Rhubarb
- 2 cup All-purpose flour
- 1 cup Sugar
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 Eggs
- 1 cup Milk
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Cardamom
- 4 tablespoon Butter
- 0.5 cup Flour
- 0.5 cup Brown sugar
- 0.5 cup Chopped nuts
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, combine the rhubarb, flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs. Stir in the milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- In a small bowl, mix together the cardamom, butter, flour, brown sugar, and chopped nuts to make the topping.
- Fill each muffin cup about two-thirds full with the batter. Sprinkle the topping evenly over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.