Mini chef
Utensils
Bowl
Muffin tin
Pan
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
Muffin paper cases
Ingredients
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
How it's done
The kids can help at the marked areas .
Measuring cup
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
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
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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