/ Recipe: Morning muffins with rhubarb

Recipe Morning muffins with rhubarb

  • Flour - 2 cups
  • Baking powder - 2 1/2 teaspoons
  • Soda - 1/2 teaspoonfuls
  • Salt - 1/2 teaspoonfuls
  • Cinnamon - 1/2 teaspoonfuls
  • Large eggs - 2 pieces
  • Sugar - 3/4 Cups
  • Sour cream - 1 cup
  • Melted and slightly cooled butter - 8 Art. Spoons (110 g)
  • Vanilla extract - 1 teaspoon
  • Rhubarb - 1 1/2 cups

1. Place the rack in the center of the oven and heat the oven to 200 degrees. Mold the muffin shape with 12 compartments with paper liners or foil inserts. In a large bowl, mix the flour, baking powder, soda, cinnamon and salt. In a medium bowl, beat eggs, sugar, sour cream, melted butter and vanilla extract until smooth. Lightly stir the sour mixture with the dry ingredients with a spatula, but do not mix for too long. 2. Cut the rhubarb with 8 mm cubes and gently mix with the dough. The dough will be dense. Divide the dough between the mold compartments and level with the back surface of the spoon or spatula. The dough should be just above the top of the mold. 3. Bake the muffins until golden brown until the toothpick inserted into the center will not leave clean, from 18 to 22 minutes. Allow the muffins to cool in the form for 5-10 minutes. Remove from the mold, slightly cool and serve warm.

Servings: 12-13

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