Rhubarb cheesecake muffins

Ingredients for 12 servings:

• 200 g double cream cheese
• 2 tbsp powdered sugar
• 1 tbsp vanilla sugar
• 250 g rhubarb
• 250 g flour
• 2 tsp baking powder, heaped
• ½ tsp baking soda
• 1 pt. flavoring (orange baking)
• 1 m.-sized egg(s)
• 120 g sugar
• 80 ml oil
• 200 ml milk
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the filling: Mix together the cream cheese, powdered sugar, and vanilla sugar. Cut the rhubarb into pieces. For the batter: Mix together the flour, baking powder, baking soda, and orange zest. Whisk the egg. Stir in the sugar, oil, and milk. Then add the flour mixture and mix briefly. Line the muffin tin with paper baking cups and place a heaped teaspoon of batter into each cup. Spread half of the cream cheese and half of the rhubarb over the batter. Fill with the remaining batter. Divide the remaining cream and rhubarb among the cups. Bake the muffins in a preheated oven at 175 degrees Celsius for 25-30 minutes. Let them rest in the cups for about 10 minutes and then dust with powdered sugar.