Rhubarb muffins

Ingredients for 1 servings:

• 250 g flour
• 120 g sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 egg(s)
• 1 tsp vanilla extract
• 60 g vegetable oil
• 250 g buttermilk
• a few stalks of rhubarb
• powdered sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

for 12 pieces

First, preheat the oven to 180°C (top/bottom heat). Mix the flour, sugar, baking powder, and baking soda in a bowl. In a second bowl, combine the egg, vanilla extract, vegetable oil (e.g., sunflower oil), and buttermilk. Once everything is ready, pour the liquid mixture into the flour mixture and gently mix both with a spoon. Don’t overmix! Finally, fold in about 3 handfuls of finely chopped rhubarb and immediately fill muffin cups. Place in the oven for half an hour (use your own oven’s experience and do the toothpick test!). This makes 12 delicious muffins. Tip: I like them best with just a little powdered sugar on top.