Eggnog rhubarb muffins

Ingredients for 1 servings:

• 200 g rhubarb
• 4 tbsp, levelled powdered sugar
• 200 g spelt flour, type 630
• 1 pack of cream of tartar baking powder
• 80 g ground almonds
• 100 ml egg liqueur
• 100 ml buttermilk
• 80 ml sunflower oil
• 100 g sour cream
• 130 g sugar
• 2 m.-sized eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Also delicious with strawberries or summer berries

Trim the rhubarb, slice it into thin strips, and toss it with the powdered sugar. Line a 12-cup muffin tin with paper baking cups. Preheat the oven to 170°C fan/convection oven. Combine the flour, baking powder, and almonds. Using a hand mixer, mix the eggnog, buttermilk, oil, sour cream, sugar, and eggs on low speed until a smooth batter forms. Briefly stir in the flour mixture in portions on low speed, then gently fold in the rhubarb. Divide evenly among the muffins and bake on the middle rack for 25-30 minutes. If necessary, do a skewer test.