Rhubarb-cinnamon muffins with cream and cinnamon sugar

Name: Rhubarb-cinnamon muffins with cream and cinnamon sugar
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 200 g Rhubarb; 275 g Flour; 3 TSP Baking Powder; 2 TEASPOONS Cinnamon; 150 g + 2 tablespoons sugar; 1 egg (size M); 100 ml Milk; 150 g Whole milk yoghurt; 80 ml Oil; 200 g Whipped cream; 12 Paper baking cups

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

200 g Rhubarb
275 g Flour
3 TSP Baking Powder
2 TEASPOONS Cinnamon
150 g + 2 tablespoons sugar
1 egg (size M)
100 ml Milk
150 g Whole milk yoghurt
80 ml Oil
200 g Whipped cream
12 Paper baking cups

Directions

1
Line the troughs of a muffin tin (12 troughs) with paper baking cups. Clean and wash the rhubarb, halve it lengthwise and cut it into small pieces. Mix flour, baking powder, 1 tsp. cinnamon and 150 g sugar in a bowl. Whisk egg, milk, yoghurt and oil. Add the flour mixture, mix briefly. Fold in rhubarb
2
Spread the mass into the troughs. 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
3
Mix 2 tablespoons of sugar and 1 level teaspoon of cinnamon. Whip the cream until stiff, place 1 blob on each muffin and sprinkle with cinnamon sugar
4
Waiting time approx. 1 hour