Rhubarb muffins

Name: rhubarb muffins
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 stem fresh rhubarb cleaned up; 1 vanilla bean; 150 g white caster sugar; 1 medium sized egg; 50 ml sunflower oil; 150 ml Full Milk; 150 g wheat flour; 1 tl baking powder; 25 g oatmeal 1 extra

Fresh muffins with pieces of rhubarb and oatmeal

Ingredients

Kitchen Stuff

1 muffin shape
12 paper cake mold

Directions

Preheat the oven to 200 ° C.
Halve the rhubarb and cut them lengthwise into 3 narrow strips. Cut the strips into 1 cm pieces.
Cut the vanilla pod open lengthwise, scrape out the marrow with a knife tip and place in a bowl.
Add the caster sugar, egg, oil and milk to the marrow and beat with a whisk until smooth. Add the rhubarb and stir.
Sift the flour together with the baking powder above the bowl. Add the oatmeal and carefully spoon through the batter with a wooden spoon.
Put the paper molds in the mold and spread the batter over them. Sprinkle with 2 tbsp caster sugar and 1 tb oatmeal and cook until golden brown and done in about 20 minutes. Yummy! .

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Nutrition

155Calories

Sodium2% DV50mg

Fat8% DV5g

Protein6% DV3g

Carbs8% DV23g

Fiber4% DV1g

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