Rhubarb-cinnamon muffins

Name: Rhubarb-cinnamon muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 200 g Rhubarb; 275 g Flour; 3 TSP Baking Powder; 1 TEASPOON Cinnamon; 150 g Sugar; 1 egg (size M); 100 ml Milk; 150 g Whole milk yoghurt; 80 ml Oil; 12 Paper baking cups

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

200 g Rhubarb
275 g Flour
3 TSP Baking Powder
1 TEASPOON Cinnamon
150 g Sugar
1 egg (size M)
100 ml Milk
150 g Whole milk yoghurt
80 ml Oil
12 Paper baking cups

Directions

1
Line the troughs of a muffin tin (12 troughs) with baking cups. Clean and wash the rhubarb, halve it lengthwise and cut it into small pieces. Mix flour, baking powder, cinnamon and sugar in a bowl. Whisk egg, milk, yoghurt and oil. Add the flour mixture, mix briefly. Fold in rhubarb
2
Spread the mixture into the moulds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes (stick test!). Remove the muffins and let them cool down. Whipped cream tastes good with them