I am not used to rhubarb much and ignored it most of my life. I reluctantly tried it in these muffins, not knowing how to really cook it and the addiction started! Being a lover of sour taste, this was love at first taste. And they are so easy to make.
Rhubarb muffins
Servings: 6
Preparation time: 10 min
Cooking time: 18 min
Temperature time airfryer: 5 min at 200 C
Then 13 min at 165 C
Ingredients
- 1 egg
- 115 g of buttermilk
- 50 g of sunflower oil
- 80 g of brown sugar
- 1 teaspoon of vanilla essence
- 180 g of flour
- 2 teaspoons of baking powder
- 2 stalks of rhubarb
- 3-4 strawberries (optional)
For the glazing:
- 2 tablespoons of melted butter
- 2 tablespoons of granulated white sugar
- half a teaspoon of cinnamon
Directions
- Mix the 1 egg with 115 g of buttermilk and the 50 g of sunflower oil. Add the vanilla essence and 80 g of brown sugar.
- Add the 180 g of flour and the 2 teaspoons of baking powder. Mix very little, it will look soft and lumpy.
- Add the chopped 2 stalks of rhubarb. Optionally, you can add strawberries for extra fruitiness. Keeping with rhubarb only is very delicious already, though.
- Scoop the dough in 6 muffin shapes.
- Mix the melted butter with the sugar and cinnamon and scoop it and spread it on top of the muffins.
- Bake in the airfryer at 200 C for the first 5 min and then lower it to 165 C for 13 more min. No preheating needed.
- They look gorgeous!
- Enjoy them hot or cold and hope you like them as much as I did!
- If you feel adventurous, you can replace the rhubarb with red currant, a version I also really loved:
