Rhubarb muffins
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151Delicious cakes with tasty sour rhubarb.
recipe,photo-recipe,rhubarb,all-purpose flour / plain flour,whole milk 3.5%,Muffins,
Muffins
Ingredients
Ingredients
| all-purpose flour / plain flour | 8.75 868 | oz kcal | 250 | grams | |
| baking powder for gingerbread | 2 8 | tsp kcal | 2 | teaspoon | |
| chicken egg | 3 264 | pcs kcal | 3 | pieces | |
| powdered sugar | 0 ?? | kcal | 0 | ||
| rhubarb | 7 40 | oz kcal | 200 | grams | |
| sugar cane | 4.25 476 | oz kcal | 120 | grams | |
| sunflower oil | 5.25 720 | tbsp kcal | 80 | milliliters | |
| whole milk 3.5% | ¾ 128 | cup kcal | 200 | milliliters |
Recipe
2.
all-purpose flour / plain flour 8.75 oz (250 g) • baking powder for gingerbread 2 tsp • sugar cane 4.25 oz (120 g)
Put flour, baking powder, sugar into the bowl and mix.
3.
Add 2/3 of the prepared rhubarb to the mixture.
4.
chicken egg 3 pcs • whole milk 3.5% ¾ cup (200 ml) • sunflower oil 5.25 tbsp (80 ml)
Mix eggs with milk and oil. Mix both mixtures and prepare a smooth dough.
5.
Place paper mold for muffins in muffin molds or in a baking sheet for muffins. Fill them to two thirds with the dough.
6.
Divide the rest of the rhubarb evenly on the surface of muffins.
7.
Bake in a preheated oven at 670°F (355°C) F (355°F (180°C) C) for about 30 minutes. After baking, sweeten and serve cooled.
Bon appetit!
