Rhubarb muffins (yoghurt pot recipe)

Rhubarb muffins (yoghurt pot recipe)

30 Min. Active
1 hr 10 Min. Total
294 kcal per piece
vegetarian
Nutritional value / piece: Fat: 11 g, Carbohydrate: 38 g, Protein: 8 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Bowl
  • Muffin tin
  • Pan
  • Paring knife
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • small bowl
  • Cutting board
  • Kitchen scales
  • Muffin paper cases

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Measuring cup

200 g sour single cream

Muffin batter

1 ½ cups light spelt flour (240 g)
1 cup whole-grain rolled oats (120 g)
½ cup coarse cane sugar (100 g)
2 tsp baking powder
¼ tsp salt
50 g butter
½ cup water (1 dl)
2 eggs
250 g red rhubarb

Crumble

4 tbsp whole-grain rolled oats
2 tbsp light spelt flour
1 tbsp coarse cane sugar
2 tbsp butter, soft
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How it's done

The kids can help at the marked areas .

Measuring cup

200 g sour single cream

Place the sour single cream in a small bowl and set aside. Rinse out the pot and dry thoroughly, use as a measuring cup.

Muffin batter

1 ½ cups light spelt flour (240 g)
1 cup whole-grain rolled oats (120 g)
½ cup coarse cane sugar (100 g)
2 tsp baking powder
¼ tsp salt
50 g butter
½ cup water (1 dl)
2 eggs
250 g red rhubarb

Mix the flour, oats, sugar, baking powder and salt in a bowl. Cut the butter into pieces, heat in a pan, whisk the water, eggs, sour single cream and butter, add to the flour, mix to create a batter. Cut the rhubarb into approx. 5 mm slices, carefully mix into the batter, place the paper cases into the 12 holes of the muffin tin. Divide the batter between the muffin cases.

Crumble

4 tbsp whole-grain rolled oats
2 tbsp light spelt flour
1 tbsp coarse cane sugar
2 tbsp butter, soft

Rub the oats, flour, sugar and butter together by hand to form a crumbly mixture, spread on top of the muffin batter.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly. Remove the muffins from the tin, leave to cool on a rack.

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