Rhubarb Muffins

Name: Rhubarb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 400 g rhubarb; 250 g flour; 1 packet vanilla pudding powder; 2 tsp dry yeast; 0.5 tsp Baking soda; 150 g brown sugar; 1 pinch salt; 3 eggs; 200 ml whipping cream; 1 tbsp strawberry jam; 80 ml vegetable oil; paper muffin cups; powdered sugar (for dusting)

Prep: 15min

| Servings: 12 | Cook: 30min

Spoonsparrow muffins with rhubarb bring summer to the table in no time.

Ingredients

400 g rhubarb
250 g flour
1 packet vanilla pudding powder
2 tsp dry yeast
0.5 tsp Baking soda
150 g brown sugar
1 pinch salt
3 eggs
200 ml whipping cream
1 tbsp strawberry jam
80 ml vegetable oil
paper muffin cups
powdered sugar (for dusting)

Instructions

1.
Preheat the oven to 180°C fan-forced and place paper muffin cups in a muffin tin.
2.
Clean, wash, and cut the rhubarb into pieces. In a bowl combine flour, pudding powder, yeast, baking soda, brown sugar, salt, and rhubarb. Whisk together eggs, cream, jam, and oil; fold into the dry mixture to form a batter. Fill the cups and bake for about 30 minutes.
3.
Remove from the oven, let cool, then dust with powdered sugar before serving.