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🍰 Zesty Rhubarb Muffins

125 kcal · 30 min · 4 servings

Ingredients

• 250 g rhubarb
• 100 g cane sugar
• 1 lime
• 0.5 vanilla pod
• 150 ml milk (1.5% fat)
• 70 g yogurt butter
• 100 g spelt semolina
• 2 eggs
• 1 pinch salt
• 100 g low-fat quark

Instructions

1. 1. Wash the rhubarb thoroughly and let it drain.
2. 2. Remove the tough ends and slice the vegetable into pieces about 5 millimeters thick.
3. 3. Place the rhubarb slices into a bowl.
4. 4. Sprinkle them with 30 grams of raw cane sugar.
5. 5. Let the mixture sit for ten minutes.
6. 6. Wash the lime under hot water.
7. 7. Dry the skin thoroughly.
8. 8. Grate the fine zest of the lime.
9. 9. Mix the lime zest with the marinated rhubarb.
10. 10. Slice the vanilla pod lengthwise.
11. 11. Scrape the seeds out of the pod.
12. 12. Place the vanilla seeds, milk, and butter into a small saucepan.
13. 13. Bring the mixture to a boil.
14. 14. Sprinkle in semolina while stirring continuously.
15. 15. Bring the mixture to a boil again.
16. 16. Continue stirring until a firm semolina mass forms.
17. 17. Separate the eggs into egg whites and egg yolks.
18. 18. Place the egg whites into a tall container.
19. 19. Add a pinch of salt.
20. 20. Whip the egg whites stiff using a hand mixer.
21. 21. Gradually add 50 grams of raw cane sugar.
22. 22. Continue whipping until the sugar is completely dissolved.
23. 23. Stir the quark into the warm semolina mixture.
24. 24. Then mix in the egg yolks.
25. 25. Fold in the prepared rhubarb.
26. 26. Gently fold the egg whites into the batter.
27. 27. Line a 12-cup muffin tin with paper liners.
28. 28. Fill the muffin cups with the semolina batter.
29. 29. Sprinkle the muffins with the remaining raw cane sugar.
30. 30. Place the tin into the preheated oven.
31. 31. Bake the muffins at 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-assisted) on the middle rack.
32. 32. The baking time is approximately 25 minutes.
33. 33. Remove the tin from the oven.
34. 34. Let the muffins cool in the tin for five minutes.
35. 35. Carefully release the muffins from the cups.
36. 36. Place them on a wire rack.
37. 37. Let the muffins cool completely.

Nutrition per serving

• kcal: 125
• Protein: 3 g · Fett/Fat: 5 g · Carbs: 15 g