Classic Vanilla Slice
Classic vanilla slice with crisp pastry and a thick, silky custard centre—an old-school bakery favourite made at home.
Spiced Walnut & Rhubarb Muffins
These Spiced Walnut & Rhubarb Muffins strike the perfect balance between sweet and tart. The tender crumb is beautifully complemented by chunks of juicy rhubarb and earthy walnuts, with a gentle warmth from cinnamon and nutmeg.
They are simple to whip up and make the house smell absolutely wonderful as they bake. Enjoy them warm from the oven with a smear of butter for a delightful breakfast, or pack them for a satisfying afternoon snack. They are a fantastic way to use up seasonal rhubarb and are sure to become a family favourite.
Method
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- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the chopped rhubarb and walnuts.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Ingredients
- 1/2 tsp Salt
- 1 Large egg lightly beaten
- 1/4 tsp Ground nutmeg
- 1/2 cup Walnuts roughly chopped
- 1/2 cup (100g) Light brown sugar packed
- 1 tsp Ground Cinnamon
- 2 tsp Baking powder
- 1/3 cup (80ml) Vegetable Oil
- 1 1/2 cups Fresh rhubarb chopped into 1/2-inch pieces
- 1 cup (240ml) Milk
- 1/4 cup (50g) Granulated sugar
- 2 cups (250g) All-purpose flour sifted
- 1 tsp Vanilla extract
Notes
If using frozen rhubarb, do not thaw it first. Add it to the batter straight from the freezer and add 2-3 minutes to the baking time.
For an extra crunchy topping, sprinkle the tops of the muffins with a little demerara sugar before baking.
Store the muffins in an airtight container at room temperature for up to 3 days.
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