Rhubarb Muffins - cooking recipe

Ingredients

2 1/2 cups flour
1 tsp baking powder
1 cup packed brown sugar
1 cup buttermilk
8 tbsp (1 stick) butter, melted
1 None egg
1 tsp vanilla extract
1/2 cup pecans or walnuts, chopped
2 cups chopped trimmed rhubarb
None None Whipped cream, to serve

Preparation

Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Sift flour and baking powder into a large bowl. Stir in sugar. Whisk buttermilk, butter, egg and vanilla in a medium bowl. Add to dry ingredients. Stir until just blended. Do not overmix.
Carefully stir in the nuts and most of the rhubarb. Spoon into muffin pan, filling each cup 2/3 full. Sprinkle with remaining rhubarb.
Bake for 20-25 mins, until muffins are golden brown and a skewer inserted into center comes out clean. Cool on a wire rack. Serve warm or at room temperature with whipped cream.