Rhubarb – Vanilla Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 200 g flour
- 1 pck. Custard powder, vanilla OR
- 40 g cornstarch
- 75 g butter, liquid
- 125 g suar
- 3 packs vanilla sugar
- some flavor, vanilla flavor or pulp a vanilla pod
- 1 egg (s)
- 1 pinch (s) salt
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 200 ml buttermilk or milk
- 200 g rhubarb
- some cinnamon
Print Recipe
Pin Recipe Instructions
- In a bowl, mix the flour with the custard powder or starch, baking powder and baking soda. Put aside.
- In another bowl, briefly whip the egg with sugar, vanilla sugar, vanilla flavor or the pulp of a vanilla pod and salt.
- Add the melted butter and continue beating briefly.
- Carefully add the buttermilk or milk and beat again briefly. (Add some cinnamon if you like)
- Peel the rhubarb and cut into pieces of any size.
- Add this along with the dry ingredients to the moist ones and stir only until they have combined. (The best way to do this is with a wooden spoon.)
- Grease 12 muffin tins well and fill 2/3 with the batter.
- Put the molds in the preheated oven and bake for a good 20-25 minutes at 180 ° C top / bottom heat or 165 ° C fan oven.
- (Since every oven heats differently, please be careful. If the muffins are lightly brown, they are ready)
- After baking, let the muffins cool in the molds for a good 10 minutes.
- The muffins will be very fluffy and juicy!
- Makes 12 muffins.
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