Rhubarb and Walnut Muffins

Ingredients

• Milk - 1 cup
• Vanilla extract - 1 teaspoon
• Egg - 1
• Granulated sugar - 3/4 cup
• Unsalted butter - 1/2 cup, melted
• Salt - 1/2 teaspoon
• Baking powder - 2 teaspoons
• All - purpose flour - 2 cups
• Walnuts - 1 cup, chopped
• Rhubarb - 2 cups, diced

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the flour, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, sugar, egg, vanilla extract, and milk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the diced rhubarb and chopped walnuts.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve and enjoy!