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
Rhubarb – Poppy – Muffins
Rhubarb – Poppy – Muffins

Instructions

  1. Grease the muffin pan or line it with paper liners.
  2. Put the eggs in a bowl and whisk a little. Add the melted butter and yogurt (or buttermilk) and stir everything well.
  3. 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.
  4. Fill the muffin pan 2/3 full with batter and bake at 180 degrees for about 20-25 minutes.
  5. When cooled, sprinkle with powdered sugar.
  6. Tip: You can use grated hazelnuts instead of poppy seeds.

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