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Prep time
10 minutes -
Cook time for dinner
25 minutes -
Makes
12 long-established-dimension desserts
Creator Notes
Rhubarb season is in stout swing and I couldn’t be happier. The honey in this recipe no longer easiest provides flavor to those desserts — it furthermore affords them a moist, pound cake-like texture. To lead certain of excess moisture that would also put the muffin shuffle defective rapid, I counsel storing these desserts within the fridge (whenever you put no longer like them all in a single day). —Sustained Kitchen – Molly
Elements
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2 cups
white spelt flour or all-cause flour
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1/4 cup
granulated sugar, plus more for topping
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2 teaspoons
baking powder
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3/4 teaspoon
salt
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1/4 cup
butter, melted
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1/2 cup
honey
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2
eggs
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1/2 cup
milk of decision
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2 1/2 cups
chopped rhubarb
Instructions
- Preheat the oven to 400 F. Flow collectively the flour, sugar, baking powder and salt in an limitless bowl. In a shrimp bowl, tear collectively the melted butter, honey, eggs and milk.
- Create a effectively within the center of the dry combination and pour the liquid combination into the effectively. Traipse with an limitless spoon till the aggregate begins to advance collectively. Add the rhubarb to the bowl and move till the rhubarb is fully incorporated and the aggregate is correct blended.
- Divide the batter evenly between 12 greased long-established-dimension muffin wells. Sprinkle each muffin prime with granulated sugar. Space the desserts within the oven and let bake for 5 minutes at 400 F. Then, turn the oven down to 350 F. Bake for an additional 15-20 minutes, or till the desserts are golden brown across the perimeters and a toothpick poked within the center comes out cleans.