Rhubarb Muffins with Fresh Mint
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 22 large mint leaves
- 400 g rhubarb
- 120 g butter, melt
- 1 packet vanilla sugar
- 120 g vanilla suar
- 200 g yourt (1.5% fat)
- 2 egg (s)
- 350 g flour
- 1 pinch (s) salt
- 1 packet baking powder
- Paper cases
Print Recipe
Pin Recipe Instructions
- Line a muffin tin with paper liners. For the dough, whisk the butter, sugar, vanilla sugar, eggs and yoghurt together. Add flour, salt and baking powder and stir to form a smooth batter.
- Finely chop the mint. Fold the peeled rhubarb, cut into 1 cm pieces, into the dough together with the fresh mint.
- Pour into the molds and bake the whole thing in the preheated oven at 190 ° C on the 2nd rack from the bottom for 20-25 minutes. Shortly before the end of the baking time, I put them one rail higher because otherwise they are too light for me.
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