Rhubarb Muffins

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Rhubarb Muffins

Ingredients

Rhubarb - 10.6 oz
Wheat Flour - 8.8 oz
Vanilla Protein Powder - 1.4 oz
Dry yeast - 2 teaspoons
Brown Sugar - 5.3 oz
Activated Baking Soda - ½ teaspoon
Salt - a pinch
Farm fresh eggs - 3 pieces
Cream - 7 fl oz
Chili jam - 1 tablespoon
Vegetable Oil - 2 fl oz
Powdered Sugar - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F. Place two paper cupcake liners in each cavity of the muffin pan for added strength.

Step 2

Prepare the rhubarb stalks: wash and peel if necessary (young stalks usually do not need peeling, but the skin must be removed from older, tougher ones). Cut the rhubarb into pieces about 1–1.5 cm long. Combine the flour with the dry vanilla pudding mix, yeast, baking soda, sugar, and salt. Add the rhubarb. In a separate bowl, beat the eggs lightly. Mix in the cream, strawberry jam, and vegetable oil. Add the egg mixture to the flour mixture and mix well until a uniform batter forms.

Step 3

Fill the paper liners with the batter and place the muffin pan in the oven. Bake the muffins for about 20 minutes. Then remove them, let cool, and optionally dust with powdered sugar.