Rhubarb Muffins
Baking and Desserts • European
Description
Rhubarb Muffins
Ingredients
- Rhubarb 10 oz
- Wheat Flour 10 oz
- Vanilla Protein Powder 0 oz
- Dry yeast 2 teaspoons
- Brown Sugar 5 oz
- Activated Baking Soda ½ teaspoon
- Salt a pinch
- Farm fresh eggs 3 pieces
- Cream 5 fl oz
- Chili jam 1 tablespoon
- Vegetable Oil 5 fl oz
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°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.
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