Rhubarb and Walnut Muffins is a traditional American recipe for a classic whole wheat muffin incorporating cinnamon, chopped rhubarb and walnuts into the batter. The full recipe is presented here and I hope you enjoy this classic American version of: Rhubarb and Walnut Muffins.
Sift the flour, sugar, baking powder and cinnamon into a bowl and mix before adding the rhubarb and nuts. In a separate bowl combine he milk, egg and ill. Beat to combine then pour into he rhubarb mix. Combine until the dry ingredients are just moistened then spoon the batter into an oiled muffin tin.
Place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for about 25 minutes, or until nicely risen and golden.
Allow to cool before removing from the tin and serve warm.
