Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 18) |
Ingredients
Ingredients- 3 egg (s)
- 100 g butter, melt
- 200 g yourt or buttermilk
- 220 g flour
- 1 teaspoon Baking powder
- 0.5 teaspoon ½ baking soda
- 150 g powdered suar
- 100 g poppy seeds, round
- 200 g rhubarb, peeled and diced
- Powdered sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Grease the muffin pan or line it with paper liners.
- Put the eggs in a bowl and whisk a little. Add the melted butter and yogurt (or buttermilk) and stir everything well.
- Mix the flour, baking powder, baking soda, powdered sugar and poppy seeds together and add together with the cut rhubarb and stir in until all the ingredients are moist.
- Fill the muffin pan 2/3 full with batter and bake at 180 degrees for about 20-25 minutes.
- When cooled, sprinkle with powdered sugar.
- Tip: You can use grated hazelnuts instead of poppy seeds.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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