Rhubarb – Poppy – Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 18) |
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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