Rhubarb Muffins

Summary

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

Ingredients

Instructions

Cut the rhubarb into pieces approx. 1 cm wide, peeling is not necessary.
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.
Bake in the preheated oven at 175 ° C - 180 ° C for approx. 25 - 30 minutes.
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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