Recipe for 8 muffins:

Crumble

• 150 g flour
• 75 g sugar
• 75 g cold butter

Muffins

• 250 g rhubarb
• 2 eggs
• 75 g sugar
• 200 ml milk
• 100 ml sunflower oil
• 1 pinch of Kalahari salt (fine)
• Marrow from 1 vanilla pod de Tahiti
• 250 g flour
• 1 teaspoon baking powder
• Sugar powder for powdering

Rhubarb crumble muffins

Preparation:

1. Knead the flour with the sugar and butter to crumble.

2. Peel the rhubarb and cut it into small pieces. Mix eggs, sugar, milk, oil, Kalahari salt and vanilla marrow in a big dish. Mix the flour with the baking powder, sift over it, fold it in loosely using a big spoon and distribute the dough in muffin paper moulds. Distribute the rhubarb pieces on them, then scatter the crumble on top and bake in a pre-heated oven at 180°C for approx 20 - 25 minutes until they are golden brown.

3. Powder the baked muffins with sugar powder.

Clever Baking Large Footed Cake Plate 12.5 in
Clever Baking Large Footed Cake Plate 12.5 in
Clever Baking Large Footed Cake Plate 12.5 in
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