John Myers
Baking: Rhubarb Vanilla Muffins
The perfect baking: rhubarb vanilla muffins recipe with a picture and simple step-by-step instructions.
- 250 g Fresh rhubarb
- 150 g Sugar
- 1 piece Vanilla pod
- 2 tablespoon Soft wheat semolina
- 2 piece Free range eggs
- 100 g Butter – not only missing in the dough ;-)))))
- 125 g Flour
- 25 g Food starch
- 1 pinch Salt
- 2 teaspoon Baking powder
- Clean the rhubarb and cut into small pieces. Slice open the vanilla pod, scrape out the pulp and add to the rhubarb along with the sugar. Boil.
- Stir in the semolina and let it swell.
- Mix the eggs, butter, flour, cornstarch, salt and baking powder and then add the rhubarb compote and stir.
- Line a muffin tin with paper liners and spread the batter on top.
- Bake at 180 degrees lower / upper heat for about 25 minutes. Take out, let cool and sprinkle with powdered sugar.
- On the first attempt, Mr. Alz Heimer struck and I forgot the butter. The parts did not open particularly well and were difficult to remove from the paper case (see picture). They also tasted a bit pudgy. ;-D
Facebook Comments