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Ingredients (yields 8 muffins):
- 250g plain flour
- 2 tsp baking powder
- 110g cane sugar or brown sugar
- 2 eggs
- 80ml vegetable oil
- 1 cup sour cream
- 200g rhubarb
Wash the rhubarb and peel it by cutting off the ends and tearing of the outer skin bit by bit.
This is what the rhubarb looks like when it's peeled.
Rhubarb is rather sour on its own and, unfortunately, quite a bit of sugar has to be added for baking. If you have a good alternative for me, let me know in the comments! As I said, I haven't been using rhubarb before.... But to continue with this recipe: Cut the rhubarb in small pieces and coat them in 4 tablespoons of sugar (or the equivalent of artificial sweetener if you prefer).
Put all ingredients into a bowl...
...add the rhubarb and mix well with a wooden spoon.
Portion the muffin mixture into 8 muffin paper liners or if you have, use reusable ones, e.g. made from silicone.
Set the oven at 180°C and bake for 25-30 minutes or until a toothpick comes out clear.
Look at these beauties! :)
This recipe should work with pretty much any other fruit as well in case you don't like rhubarb or you just can't get hold of any. Maybe there'll be a seasonal adaption of this recipe in a future post!
Happy baking!
C
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