John Myers
Contents
show
Ingredients
For the sprinkles
- 250 g Flour
- 1 teaspoon Baking powder
- 80 g + 1 tbsp Sugar
- 1 pinch Salt
- 200 ml Milk
- 100 ml Oil
- 2 Eggs
- 1 teaspoon Vanilla pulp
- 150 g Flour
- 80 g Sugar
- 1 pinch Salt
- 80 g rhubarb wash the Cold butter
Instructions
- Wash the rhubarb and cut off the ends, peeling is not necessary. Cut the sticks into small cubes and mix with 1 tablespoon of sugar. Place paper liners in a muffin tin and set aside.
- Mix the flour and baking powder. Mix the milk, oil, eggs, vanilla pulp, sugar and salt, then add the flour mixture and stir everything with a wooden spoon until everything is well mixed. Pour the batter into the paper cases and spread the rhubarb cubes on top.
- Knead the dough ingredients for the crumbles and sprinkle on the muffins.
- Bake the muffins at 180 ° C - fan-assisted - for approx. 25 minutes. Don't forget to TEST THE STICK. After baking, let the muffins rest in the baking tray for another 5 minutes, then leave to cool completely on a wire rack.
Nutrition
Serving: 100gCalories: 289kcalCarbohydrates: 36.8gProtein: 4.2gFat: 13.7g
