Description
Dear cooks, I bring to your attention another recipe baking with rhubarb. Today it is supererogate, sweet and just incredibly delicious muffins, perfect for morning coffee.
Ingredients
-
Sugar
0.75 Tbsp
-
Leavening agent
2 tsp
-
Cinnamon
2 tsp
-
Soda
0.5 tsp
-
Salt
1 pinch
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Yogurt
1 cup
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Wholegrain wheat flour
2 cup
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Butter
120 g
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Vanilla essence
1 tsp
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Chicken egg
2 piece
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Rhubarb
2 piece
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Brown sugar
3 tsp
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Cinnamon
1 tsp
-
Ginger
0.5 tsp
Cooking
Here our products. Use a glass 250 ml.
Rhubarb peel and cut into small pieces. Should have 2 cups of rhubarb.
In one bowl mix the flour, sugar, baking powder, cinnamon, soda and salt.
In another bowl, mix the kafir, eggs, and cooled melted butter and vanilla essence until creamy.
Liquid mass add to dry ingredients and stir gently. We must act like we are introducing proteins, carefully turning the dough with a spatula only until all ingredients are combined.
Add the rhubarb and just gently stir it into the dough.
To prepare the topping: mix all of the ingredients. Instead of ginger you can use cardamom or crushed in slupca the star anise. The ginger I used dry.
The muffin grease or insert paper bake cups. Spread the dough on the molds. The top of each muffin sprinkle topping for education sweet crisp and fragrant crust.
Preheat the oven to 180 degrees and bake muffins about 20-25 minutes, be guided by your oven. Willingness to check the match.
The finished muffins to cool in the form, then carefully removed, cutting with a knife on the wall forms.
Bon appetit!
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