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🍰 Juicy Rhubarb Muffins

172 kcal · 30 min · 4 servings

Ingredients

• 350 g rhubarb
• 1 organic orange
• 1 egg
• 75 ml rapeseed oil
• 100 g honey
• 1 tsp vanilla powder
• 1 pinch salt
• 150 ml buttermilk
• 250 g emmer wholemeal flour
• 2 tsp baking powder

Instructions

1. 1. Wash the rhubarb thoroughly.
2. 2. Remove the ends and cut the vegetable into small cubes.
3. 3. Rinse the orange under hot water.
4. 4. Dry the orange with a cloth.
5. 5. Grate the orange peel finely.
6. 6. Squeeze the juice out of the orange.
7. 7. Whisk the egg in a large bowl.
8. 8. Add the orange peel and orange juice to the egg.
9. 9. Add the rapeseed oil.
10. 10. Add the honey.
11. 11. Add the vanilla powder.
12. 12. Add a pinch of salt.
13. 13. Add the buttermilk.
14. 14. Whisk all ingredients together well.
15. 15. Take a second bowl.
16. 16. Add the flour to the second bowl.
17. 17. Add the baking powder to the second bowl.
18. 18. Mix the flour and baking powder in the second bowl.
19. 19. Add the liquid egg mixture to the flour mixture.
20. 20. Stir the mixture quickly until it is just combined.
21. 21. Fold the rhubarb cubes gently into the batter.
22. 22. Preheat the oven to 180 degrees Celsius top/bottom heat.
23. 23. Line a muffin baking tray with paper liners.
24. 24. Distribute the batter evenly among the liners.
25. 25. Place the tray on the middle rack in the oven.
26. 26. Bake the muffins for about 25 minutes until golden brown.
27. 27. Remove the tray from the oven.
28. 28. Lift the muffins carefully out of the tray.
29. 29. Place the muffins on a cake rack.
30. 30. Let the muffins cool down completely.

Nutrition per serving

• kcal: 172
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 22 g