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Rhubarb muffins

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Ingredients for 4 servings:

  • 250 g flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Vanilla sugar, to taste
  • flavoring (orange flavor)
  • 30 g nuts, chopped (almonds or similar)
  • 30 g raisins
  • 250 g rhubarb, raw and peeled
  • 1 egg(s)
  • 140 g brown sugar
  • 80 ml oil
  • 280 g yogurt, milk, buttermilk, sour cream or a mixture

Instructions

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

quickly prepared and juicy

Combine the dry and wet ingredients separately in two separate bowls. Then add the dry ingredients to the wet and mix with a wooden spoon (not a mixer) until combined. This will make the muffins fluffier. Finally, stir in the rhubarb and fill muffin tins lined with paper baking cups. Bake in the center of the oven (preheat thoroughly!) at 160°C (320°F) for about 20-25 minutes. Do the toothpick test.

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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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