Delia smith's rhubarb-orange muffins

Name: delia smith's rhubarb-orange muffins
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 1 medium oranges; 225 g fresh rhubarb; 150 g wheat flour; 2 tl baking powder leveled off; tl salt; 50 g unsalted butter or margarine; 1 el almond flour or semolina; 1 medium sized egg; 75 g dark brown sugar; 1 el Demerara sugar or cane sugar

Muffins from Delia Smith with rhubarb and orange

Ingredients

Kitchen Stuff

6 paper cake mold
1 muffin shape
1 cake grid

Directions

Preheat the oven to 200 ° C.
Grate the orange zest of the orange and squeeze out the fruit. Cut the rhubarb into cubes of 1.5 cm.
Sift the flour, baking powder and salt (high) over a bowl.
Melt the butter and let it cool slightly.
In a different bowl, beat the almond flour, orange juice and zest, the egg, brown caster sugar and the melted butter.
Put the flour mixture back into the sieve and screen above the egg mixture.
Spat the flour mixture in approx. 15 sec. through the butter mixture. Do not whip or stir - just spatulate.
Fold the rhubarb quickly through (do not stir).
Put the paper muffin cups in the 6 holes of the mold. Divide the batter over the muffin molds.
Sprinkle the demerara or cane sugar over them and bake them in the middle of the oven for about 30 minutes, until they are nicely leavened and golden brown.
Remove the muffins from the oven and put them directly on a cake rack to cool. Bon appétit! .