Simply the best. Rhubarb muffins will dominate any gathering.
Ingredients
Batter
- All-purpose flour (2 cups)
- Sugar (3/4 cup)
- Vanilla sugar (1 tablespoon)
- Baking powder (2 teaspoons)
- Cinnamon (1 teaspoon)
- Eggs (2 pieces)
- Oil (1/2 cup)
- Natural yogurt (200 g)
- Milk (3 tablespoons)
- Rhubarb (2-3 stalks)
Crumble
- All-purpose flour (1 cup)
- Sugar (1/4 cup)
- Butter (100 g)
Preparation
Wash the rhubarb, peel it, and cut it into small cubes. Mix the ingredients for the crumble topping thoroughly and refrigerate for a few minutes. In one bowl, mix flour, baking powder, cinnamon, and sugar. In another, beat the eggs, add yogurt, milk, oil, and then mix the contents of both bowls together. Line muffin tins with paper liners, spoon a tablespoon of batter into each, place a few pieces of rhubarb on top of the batter, and sprinkle with crumble topping. Bake for about 25 minutes at 180ºC.
