Rhubarb muffins with vanilla pudding
Rhubarb muffins with vanilla pudding are so delicious. The simple batter with vanilla pudding powder is super moist and everyone is guaranteed to love the sour rhubarb pieces.
INGREDIENTS
3 sticks of fresh rhubarb
75 g butter
3 eggs (size M)
125 g sugar
1 pack of vanilla sugar
1 pinch of salt
120 g wheat flour (type 405)
1 pack of vanilla pudding powder
½ tsp baking powder
70 g sour cream
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the wells of a muffin tin with 12 paper cases. Wash the rhubarb sticks, dry them and cut them into 1 cm wide pieces.
Step 2
Put the butter in a small saucepan and let it melt gently. Beat the eggs, sugar, vanilla sugar and salt into a foamy mass, this can take up to 8 minutes. Mix the flour, vanilla pudding powder and baking powder in a bowl, then sift over the egg mixture and fold in briefly. First stir in the sour cream, then the melted butter.
Step 3
Spread the dough evenly among the 12 muffin cases, then add the rhubarb pieces on top. Bake the muffins in the preheated oven for around 20 minutes, then leave to cool on a cake rack. They will keep for at least 3 days if they are airtight at room temperature.
Our tip
Even more vanilla pudding?
If you want even more vanilla pudding, you can add an additional 1-2 teaspoons of cooked vanilla pudding to the dough in each muffin tin. Sprinkle rhubarb on top as usual and bake the muffins. So delicious!
