Almond extract scents these rhubarb almond muffins. Loaded with diced rhubarb, they're a nice morning muffin, easy to make in about 30 minutes.
Ingredients
- 0.33 cups milk
- 0.25 cups oil
- 1 large egg
- 0.25 cups white sugar
- 0.25 cups brown sugar
- 1 teaspoon almond extract
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 1.33 cups rhubarb
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
-
2
Whisk milk, oil, egg, white sugar, brown sugar, and almond extract together in a bowl. Whisk flour, baking powder, and salt together in a separate bowl. Make a well in the center; pour in the milk mixture and stir until just combined. Fold in rhubarb. Spoon batter into the prepared muffin cups, filling each 3/4 full.
-
3
Bake in the preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Sprinkle the tops with sugar while hot.
Nutrition Facts
Per serving
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