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Strawberry-Rhubarb-Muffins

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Ingredients for 1 servings:

  • 250 g strawberries, cut into small pieces
  • 200 g rhubarb, cleaned, cut into pieces
  • 100 g raw marzipan mixture, grated
  • 125 g butter, soft
  • 150 g sugar
  • 1 pinch of salt
  • 100 g yogurt
  • 80 g semolina (durum wheat semolina)
  • 3 eggs
  • 150 g flour
  • 1 tsp, leveled baking powder

Instructions

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

Mix the butter with the marzipan. Add the sugar, salt, yogurt, semolina, and eggs and mix well. Sift the flour with the baking powder and stir in. Fold in the rhubarb and strawberries. Pour the batter into greased muffin cups and bake in a preheated oven at 175°C for about 35 minutes.

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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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