Rhubarb Muffins

Ingredients

• 400 g rhubarb
• 1 Vanilla bean
• 2 Eggs
• 150 g butter
• 150 g sugar
• 300 g flour
• 70 ml milk

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with both top and bottom heating. Line a muffin tin with paper cups.

2. 2.

   Wash, trim, and cut the rhubarb into small pieces.

3. 3.

   Split the vanilla bean lengthwise and scrape out the seeds. Separate the eggs; beat the egg whites until stiff peaks form. Cream together the butter, sugar, and vanilla seeds; fold in the yolks. Alternately add flour and milk to the mixture, then fold in the beaten egg whites. Spoon the batter into the cups, top with rhubarb pieces, and bake for 20–25 minutes.

4. 4.

   Remove the finished muffins from the oven, let them cool briefly, release them from the cups, and allow them to cool completely.