Summary

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

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Instructions

1. Preheat the oven to 180 degrees. Spread paper liners in a 12-cup muffin tin.
2. Put the flour in a bowl and mix with baking powder, baking soda and lemon zest.
3. In another bowl, whisk the egg lightly. Add the sugar, vanilla sugar, oil and cream and mix well.
4. Add the flour mixture to the egg mixture and stir in briefly. Add the rhubarb pieces and the defrosted raspberries and fold in.
5. Pour the batter into the paper liners. Bake in the oven for 20-25 minutes.