Rhubarb Muffins
recipe

A delightful treat featuring the tartness of rhubarb, perfect for a cozy afternoon snack.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serving Size: 12 muffins
Ingredients:
- 250 g rhubarb, chopped
- 100 g sugar
- 2 dl milk
- 1 dl oil
- 2 eggs
- 1 tsp vanilla sugar
- 300 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- Cinnamon (to taste)
Instructions:
1. Preheat the oven to 175 °C (350 °F). Grease a muffin tin or line it with muffin liners.
2. Peel and chop the rhubarb into small pieces.
3. In a bowl, mix together the sugar, milk, oil, and eggs. Whisk well until combined.
4. Add the vanilla sugar, flour, baking powder, salt, and cinnamon. Stir until you have a smooth batter.
5. Gently fold the rhubarb pieces into the batter.
6. Pour the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake in the oven for about 20-25 minutes, or until the muffins are golden brown and cooked through.
8. Allow the muffins to cool slightly before serving. Enjoy them warm, preferably with a glass of milk.
Nutritional Information (per muffin):
Calories: 180
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 120mg
Total Carbohydrates: 26g
Dietary Fiber: 1g
Sugars: 8g
Protein: 3g

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