Rhubarb Muffins with Vanilla Pudding
Ingredients
- 3 stalks fresh rhubarb
- 75 g butter
- 3 medium eggs
- 125 g sugar
- 1 packet vanilla sugar
- a pinch of salt
- 120 g all-purpose flour
- 1 packet vanilla pudding powder
- 1/2 teaspoon baking powder
- 70 g sour cream
Preparation
Preheat oven to 180 degrees Celsius (convection: 160 degrees). Line the cups of a 12-muffin tin with paper liners. Wash, dry, and cut the rhubarb stalks into 1 cm pieces
Melt the butter in a small saucepan. Beat the eggs, sugar, vanilla sugar, and salt until foamy, which can take up to 8 minutes. Mix the flour, vanilla pudding powder, and baking powder in a bowl, then sift over the egg mixture and fold in briefly. Stir in the sour cream, then the melted butter
Divide the batter evenly among the 12 muffin cups, then top with the rhubarb pieces. Bake the muffins in the preheated oven for about 20 minutes, then let cool on a wire rack. Store airtight at room temperature for at least 3 days
Tips
For extra vanilla pudding flavor, add 1-2 teaspoons of cooked vanilla pudding to the batter in each muffin cup before adding the rhubarb. Sprinkle the rhubarb as usual and bake the muffins
