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Yogurt maple syrup muffins with rhubarb

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Ingredients for 6 servings:

  • 1 stalk(s) rhubarb
  • 140 g flour
  • 1 tsp baking powder
  • 125 g natural yogurt
  • 25 ml oil
  • 50 g sugar
  • 30 ml maple syrup
  • 1 egg(s)
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Makes 6 muffins.

Peel the rhubarb, cut into pieces, sprinkle with about 1/2 tablespoon of sugar, and let stand for a while. In the meantime, prepare the batter. Combine the natural yogurt, oil, sugar, maple syrup, and egg in a bowl and beat until frothy. Mix the flour with salt and baking powder, add to the egg mixture, and mix. Carefully fold the prepared rhubarb, without the juice, into the batter. Line a muffin tin with paper baking cups. Pour the batter into the muffins and bake at approximately 170 degrees Celsius (350 degrees Fahrenheit) for about 20-25 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.

Yogurt maple syrup muffins with rhubarb

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