in Recipes

Rhubarb poppy seed muffins

updated

Spread the love

Ingredients for 18 servings:

  • 3 eggs
  • 100 g butter, melted
  • 200 g yogurt or buttermilk
  • 220 g flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 150 g powdered sugar
  • 100 g poppy seeds, ground
  • 200 g rhubarb, peeled and diced
  • Powdered sugar, for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

made quick and easy

Grease the muffin tin or line it with paper baking cups. Crack the eggs into a bowl and whisk lightly. Add the melted butter and yogurt (or buttermilk) and mix well. Combine the flour, baking powder, baking soda, powdered sugar, and poppy seeds. Add the batter along with the sliced ​​rhubarb and stir until all ingredients are moistened. Fill the muffin tin two-thirds full with batter and bake at 180°C (350°F) for about 20-25 minutes. Once cooled, sprinkle with powdered sugar. Tip: Grated hazelnuts can also be used instead of poppy seeds.

Facebook Comments

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.

Spelt cheese crackers

Fee's delicious unique cookies