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Raspberry-Rhubarb-Muffins

updated

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Ingredients for 12 servings:

  • 200 g raspberries, frozen
  • 200 g rhubarb, cut into pieces
  • 250 g flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp lemon zest, grated
  • 1 egg(s)
  • 120 g sugar
  • 1 packet of vanilla sugar
  • 80 ml oil
  • 200 g cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the paper baking cups into a 12-hole muffin tin. Place the flour in a bowl and mix with the baking powder, baking soda, and lemon zest. Lightly beat the egg in another bowl. Add the sugar, vanilla sugar, oil, and cream and mix well. Add the flour mixture to the egg mixture and stir briefly. Add the rhubarb pieces and the unthawed raspberries and fold in. Pour the batter into the paper baking cups. Bake in the oven for 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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