Rhubarb Muffins

Name: Rhubarb Muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 250 g Rhubarb; 175 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 150 g Sugar; 4 Eggs (size M); 350 g Flour; 1 package Baking Powder; 5 TABLESPOONS Milk; 75 g Icing sugar; 7-10 Tbsp juice of 1/2 lemon; 24 colorful paper forms

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

250 g Rhubarb
175 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
150 g Sugar
4 Eggs (size M)
350 g Flour
1 package Baking Powder
5 TABLESPOONS Milk
75 g Icing sugar
7-10 Tbsp juice of 1/2 lemon
24 colorful paper forms

Directions

1
Clean, wash and cut the rhubarb into small pieces. Put the fat, salt, vanilla sugar and sugar into a mixing bowl, whisk with the whisk of the hand mixer until foamy. Stir in the eggs one after the other.
2
Mix flour (up to 1 tablespoon) and baking powder and stir in alternately with the milk. Turn rhubarb in the rest of the flour and fold into the dough. Place 2 paper cups in each muffin pan and spread the dough evenly with a tablespoon.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25-30 minutes. Remove from the oven and allow to cool on a rack. Mix icing sugar and lemon juice and spread on the muffins.