Rhubarb cheesecake muffins

Name: Rhubarb cheesecake muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 200 g Double cream cream cheese; 2 TABLESPOONS Icing sugar; 1 package Vanillin sugar; 250 g Rhubarb; 250 g Flour; 2 heaped Tsp baking powder; 1/2 TEASPOON Baking soda; 1 package (5 g) Orange-Back; 1 egg (size M); 120 g Sugar; 80 ml Oil; 200 ml Milk; 7-10 Tbsp Icing sugar; 7-10 Tbsp Paper forms; 7-10 Tbsp fat and about 50 g ground almonds for the moulds

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

200 g Double cream cream cheese
2 TABLESPOONS Icing sugar
1 package Vanillin sugar
250 g Rhubarb
250 g Flour
2 heaped Tsp baking powder
1/2 TEASPOON Baking soda
1 package (5 g) Orange-Back
1 egg (size M)
120 g Sugar
80 ml Oil
200 ml Milk
7-10 Tbsp Icing sugar
7-10 Tbsp Paper forms
7-10 Tbsp fat and about 50 g ground almonds for the moulds

Directions

1
For the filling, mix cream cheese, icing sugar and vanillin sugar. Wash and clean the rhubarb and cut into pieces. For the dough, mix flour, baking powder, baking soda and orange baking. Whisk the egg in another bowl. Mix sugar, oil and milk carefully in it. Add flour mixture, stir in. Grease muffin tin (12 wells) and sprinkle with almonds.
2
Place 1 heaped teaspoon of dough in each well. Spread half of the cream cheese cream and rhubarb on the dough. Fill up with the rest of the dough. Spread the rest of the cream and rhubarb in the moulds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Then leave to rest for 10 minutes in the ramekins and remove. Dust with icing sugar and serve in paper cups as desired
3
Waiting time approx. 10 minutes