Are you ready for a refreshing, yummy, semi-healthy treat? Even if you're like me and think rhubarb is just too tarty, this recipe may still be for you, and you'll see why in a minute.
Here are the Ingredients:
How it's done:
Wash your fruit and cut it into thin pieces:
Toss with (vanilla) sugar, cover and marinate for 30 minutes.
Preheat oven at 180°C = 350°F
Line muffin tray with paper cups.
For the batter cream together room temperature butter and sugar, add salt and one egg at a time.
Add flour and marinated fruit pieces, fold in carefully
Using a sorbet scoop, fill your muffin pan
Bake for about 20 minutes, use toothpick to check for doneness.
Take out, let cool on a wire rack and enjoy!
As a bonus, make your own Strawberry Rhubarb Compote!
In a pan, bring some water (just so it covers the bottom) and a tablespoon of sugar to a boil, add fruit and cook on low/medium heat for about 10 minutes if you like to still have some texture or 15 minutes for more of a mesh. Serve warm or cold.
The original recipe was for 24 mini rhubarb muffins. I used those exact measurements, and it was barely enough for 10 regular muffins, so I adapted them and added some strawberries.
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