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Rhubarb muffins with rosewater syrup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate rhubarb muffins with rosewater syrup and cream for a truly exquisite treat.
Ingredients:
  • 8.00 gm baking powder
  • 250g caster sugar
  • 250.00 ml finely chopped rhubarb stems
  • 2 tsp rosewater
  • 220g plain flour
  • 185ml (3/4 cup) buttermilk
  • 1 egg
  • 185ml (3/4 cup) vegetable oil
Instructions:
  • Combine half of the sugar with 3/4 cup water in a saucepan over low heat, stirring until the sugar dissolves. Increase heat to medium and simmer for 5 minutes. Stir in rhubarb and half of the rosewater, cooking for an additional minute until rhubarb just begins to soften. Remove from heat and let cool. Strain and save the syrup.
  • Preheat your oven to a toasty 180°C and generously grease a 12-hole muffin pan.
  • Sift flour and baking powder into a large bowl, then mix in the remaining sugar. In a separate bowl, whisk together buttermilk, egg, and oil. Create a well in the dry ingredients, pour in the liquid, and gently mix until just combined. Stir in rhubarb and remaining rosewater. Spoon batter into muffin pan and bake for 25 minutes. While baking, simmer the reserved syrup until thick and syrupy. Drizzle warm muffins with rosewater syrup. Serve with cream or yoghurt on the side.

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