Light, fruity, and just the right mix of sweet and slightly tart: these rhubarb muffins are simply perfect for spring. Whether with coffee, for breakfast, or just as a snack – they always work.
Rhubarb Muffins
SimpleLevel
40 Min.Working hours
from Paulina
Ingredients
- 50 gSHEKO Rhubarb Balance Shake
- 220 gground almonds
- 5eggs (size M)
- 250 glow-fat quark
- 50 mlmilk (low-fat)
- 80 gerythritol (powdered)
- 8 gbaking powder (= 2 tsp)
- 5 mlvanilla extract (= 1 tsp)
- 1 pinchsalt
For the rhubarb topping
- 300 g Rhubarb (approx. 2–3 stalks)
- 20 g Erythritol
Nutritional values per serving
193
Calories
13.2 g
Protein
3 g
Carbohydrates
13.4 g
Fat
Preparation
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Wash the rhubarb and cut it into pieces about 0.5–1 cm in size. Mix with 20 g of erythritol and let it sit for about 15 minutes. Then drain well.
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Preheat the oven to 175°C top and bottom heat. Line the muffin tin with 12 paper cases.
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Mix dry ingredients: Combine ground almonds, SHEKO rhubarb powder, baking powder, and salt in a bowl.
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Mix wet ingredients: Beat eggs with erythritol and vanilla extract until frothy. Then stir in low-fat quark and milk until a smooth, creamy mixture forms.
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Fold the dry ingredients into the wet mixture and do not stir for too long! The batter should be thick and creamy.
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Evenly distribute the dough into the 12 molds (about ¾ full each). Spread the rhubarb pieces on top and press them in lightly.
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Bake in the preheated oven for about 20-23 minutes until the muffins are golden brown and a wooden skewer comes out clean. Then let them cool in the pan before removing them from the molds.
