Rhubarb Muffins
Recipe
3 eggs
200 g sugar
10 g vanilla sugar
beat until fluffy
100 g butter, softened
1 pinch of salt
fold in
250 g semi-white flour
7.5 g baking powder
add and stir until smooth
300 g rhubarb
cut into small cubes, fold in with a spoon
Baking: approx. 24 minutes at 200°C
Miller’s tip: I also make these muffins with raspberries, peaches, plums or cherries. All juicy fruits work well.
(makes approx. 12 muffins)
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