Strawberry rhubarb muffins

Strawberry rhubarb muffins

Based on 6 ratings
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M

m

Community member

"Delicious muffins that are perfect for strawberry season."
Difficulty
Easy 👌
Preparation
10 min
Baking
25 min
Resting
0 min

Ingredients

2Pieces
MetricImperial
20⅞ g
rhubarb
13⅓ g
vegetable oil
20 g
sugar
tbsp
milk
eggs
25 g
yogurt
41⅔ g
flour
tsp
baking powder
salt

Utensils

muffin tin

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  • Step 1/4

    • 20⅞ g rhubarb
    • 33⅓ g strawberries
    • muffin tin

    Preheat oven to 160 °C/320 °F convection oven. Prepare the muffin tin. Wash strawberries and rhubarb. Cut the strawberries into pieces, peel the rhubarb and cut into pieces as well. Mix both together.

  • Step 2/4

    • 20 g sugar
    • tbsp milk
    • eggs
    • 25 g yogurt
    • 41⅔ g flour
    • tsp baking powder
    • salt

    Mix together oil, sugar, milk and eggs. Then add the yogurt and mix well. Fold the flour, salt and baking powder into the batter.

  • Step 3/4

    Add half of the strawberries and rhubarb mixture to the batter and gently fold in. Then pour the batter into the muffin tins. Pour the remaining strawberries-rhubarb mixture over the batter and gently press down.

  • Step 4/4

    Bake the muffins on the middle rack for approx. 25–30 min. Allow to cool afterwards. If desired, melt some chocolate and drizzle over the muffins.
    • chocolate (optional)

    Bake the muffins on the middle rack for approx. 25–30 min. Allow to cool afterwards. If desired, melt some chocolate and drizzle over the muffins.

  • Enjoy your meal!

    Strawberry rhubarb muffins

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