Rhubarb Muffins

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 200 g butter or mararine
  • 200 g suar
  • 4 egg (s)
  • 2 packs vanilla sugar
  • 200 g flour
  • 0.5 ½ pack baking powder
  • 500 g rhubarb
Rhubarb Muffins
Rhubarb Muffins

Instructions

  1. Cut the rhubarb into pieces approx. 1 cm wide, peeling is not necessary.
  2. Mix the butter, vanilla sugar and sugar with a hand mixer until frothy, then add the eggs. Add the flour and baking powder to the mixture and mix until it is smooth. Fold in the rhubarb with a wooden spoon. Pour the batter into a muffin tin lined with paper liners.
  3. Bake in the preheated oven at 175 ° C - 180 ° C for approx. 25 - 30 minutes.
  4. Tip: I recommend the combination of a muffin tray and paper baking cases, as the rhubarb makes the dough very soft and only solidifies again when it cools; it also keeps the muffins their typical shape.

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