Rhubarb and Blackcurrant Muffins
Servings: 6
Very fluffy muffins with a hint of acidity thanks to rhubarb. Blackcurrant are used in this recipe but any kind of black fruits (blackberry for example) or red fruits (raspberry or strawberry) works well.
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Ingredients
- 200 gr blackcurrant
- 300 gr rhubarb
- 60 gr sugar
- 2 eggs
- 90 gr brown sugar
- 200 gr wheat flour type T65, or spelled flour
- 80 gr butter
- 100 ml oatmeal or spelled milk, or milk
- 1 pack baking powder 11 gr
- 1 pinch salt
Instructions
- If using frozen fruits, defrost at room temperature in two separate containers and drain the defrosting water.
- Start by macerating rhubarb in 60 gr of sugar. Half an hour to an hour if rhubarb is defrosted, 2 to 3 hours for fresh rhubarb. Then drain the juice obtained.
- Preheat oven to 180°C.
- Beat the whole eggs with the remaining 90 gr of sugar until the mixture whitens. Meanwhile cube and melt butter. Add flour with baking powder and the pinch of salt. Then add melted butter, mix. Finally, gradually pour milk. Beat until well blended.
- Finally add the fruits, mix roughly. Break up big blackcurrants (or blackberrieso that their juice flavor the dough.
- Pour into buttered and floured molds.
- Bake for 30 to 40 minutes at 180°C depending on the size of molds, until the tip of the knife comes out dry.
Notes
The main steps: Macerate rhubarb with sugar and drain. Prepare cake dough, add fruits and bake.