Summary

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

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Instructions

1. In a bowl, mix the flour with the custard powder or starch, baking powder and baking soda. Put aside.
2. In another bowl, briefly whip the egg with sugar, vanilla sugar, vanilla flavor or the pulp of a vanilla pod and salt.
3. Add the melted butter and continue beating briefly.
4. Carefully add the buttermilk or milk and beat again briefly. (Add some cinnamon if you like)
5. Peel the rhubarb and cut into pieces of any size.
6. 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.)
7. Grease 12 muffin tins well and fill 2/3 with the batter.
8. 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.
9. (Since every oven heats differently, please be careful. If the muffins are lightly brown, they are ready)
10. After baking, let the muffins cool in the molds for a good 10 minutes.
11. The muffins will be very fluffy and juicy!
12. Makes 12 muffins.