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50ml sunflower oil
200g brown sugar
1 free-range egg, lightly beaten
250ml buttermilk
250g wholemeal flour, sieved
5g baking powder
2 teaspoons gingerbread spices
1 teaspoon vanilla extract
200g rhubarb
200g apples and 55g walnuts
1 tablespoon demerara sugar
¼ teaspoon cinnamon + ¼ nutmeg
How to make 12 healthy wholemeal muffins with apple, rhubarb & walnuts
Peel and cube the apples.
Chop the rhubarb.
Measure the oil.
Beat the egg with a whisk.
Measure the buttermilk.
Chop the walnuts in a blender.
Put sugar and cinnamon in a bowl.
Preheat the oven to 180 ° C and place 12 paper cases in a muffin tin
Add grated nutmeg to the sugar and cinnamon, stir until combined.
Whisk oil, brown sugar, beaten egg and buttermilk until combined.
Stir in flour, baking powder, vanilla, apple, rhubarb and walnuts.
Scoop the batter in paper cases, sprinkle the spiced sugar on top.
Bake the muffins for 20-25 minutes.
Serve the muffins with mascarpone/double cream.