Summary

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

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Instructions

1. 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.
2. Finely chop the mint. Fold the peeled rhubarb, cut into 1 cm pieces, into the dough together with the fresh mint.
3. 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.