2 medium eggs
150 ml sugar
250 ml plain flour
1 tsp baking powder
2 tsp vanilla sugar
1 tsp cinnamon
150 grams sour cream (20 or 30%)
50 grams butter, melted & cooled
400 grams rhubarb, (peeled and) chopped
Makes 12
Cinnamon and demerara sugar for sprinkling (optional)
Whisk eggs with sugar until pale and frothy.
Mix the dry ingredients. Add to the egg mixture together with sour cream and melted butter. Fold in the rhubarb.
Fill 12 hole muffin tray (they'll be pretty full, as rhubarb gives a lot of bulk initially, but shrink while the batter rises), sprinkle with cinnamon and demerara sugar
Bake at 225 C for 13-15 minutes, until muffins have risen and turned golden brown.
Cool a little before serving, as the rhubarb pieces can be very hot!
From Nami-Nami
silver linings and quilt tops
5 years ago
2 comments:
Hi Natalie, so pleased to hear that you liked the rhubarb muffins - they look good! We made them three times during a fortnight, and I had to 'fight' for my right to do other stuff with rhubarb last night (other than muffins, that is). My partner kept asking for rhubarb muffins, but I used the last three stalks for rhubarb and almond cake instead.
lets do this!!!:
http://www.teachsoap.com/bombs.html
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