Rhubarb and Marzipan Muffins

The tart rhubarb and sweet marzipan in these Rhubarb and Marzipan Muffins go so well together. You can eat them for breakfast or as a snack with a morning coffee or tea.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2/3 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups chopped rhubarb
• 1/2 cup chopped marzipan
• 1/4 cup sliced almonds optional, for topping

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Take a big bowl and mix the flour, brown sugar, baking powder, baking soda, and salt with a whisk

The melted butter, buttermilk, eggs, and vanilla extract should all be mixed together well in a different bowl

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Add the rhubarb and marzipan that have been chopped slowly to the batter

Fill each muffin cup about two thirds of the way to the top with batter after putting the muffin tin together

For extra crunch, you can sprinkle sliced almonds on top of each muffin if you want to

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down

Have fun with your tasty Rhubarb and Marzipan Muffins!