Raspberry – Rhubarb – Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 200 g raspberries, frozen
- 200 g rhubarb, cut into pieces
- 250 g flour
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 1 teaspoon lemon zest, grated
- 1 egg (s)
- 120 g suar
- 1 packet vanilla sugar
- 80 ml oil
- 200 g cream
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees. Spread paper liners in a 12-cup muffin tin.
- Put the flour in a bowl and mix with baking powder, baking soda and lemon zest.
- In another bowl, whisk the egg lightly. Add the sugar, vanilla sugar, oil and cream and mix well.
- Add the flour mixture to the egg mixture and stir in briefly. Add the rhubarb pieces and the defrosted raspberries and fold in.
- Pour the batter into the paper liners. Bake in the oven for 20-25 minutes.
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