Rhubarb Strawberry Muffins - Rabarbermuffins med jordgubbar

RHUBARB STRAWBERRY MUFFINS

Rabarbermuffins med jordgubbar

15 muffins

2 eggs

0.8 cup sugar

0.6 cup neutral oil, e.g. corn oil

2 cups flour

2 teaspoons baking powder

1 teaspoon vanilla sugar

pinch of salt

1 cup regular milk

9 oz rhubarbs and strawberries

Rhubarb compote:

7 oz rhubarbs

½ vanilla pod

0.2 cup sugar

1 tablespoon water

For serving:

0.8 cup heavy cream

Preheat the oven to 350F.

Beat eggs and sugar until fluffy and add the oil, little by little. Mix flour, baking powder, vanilla sugar and salt, then sift it into the batter and gently stir in the milk as well. 

If you have a muffin pan you use that, otherwise line up paper tins on a paper lined baking plate. Divide the batter in the tins, fill them to only just 3/4. Cut rhubarbs and strawberries in pieces and distribute them in the muffin tins. Bake in the middle of the oven for about 20 minutes. Cool.

Rhubarb compote:

Rinse the rhubarbs. If you peel it, you might lose the red color, so avoid it if possible. Slice the rhubarbs and put in a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the saucepan. Add sugar, water and the emptied vanilla pod and simmer for about 10 minutes. Cool.

Serving:

Beat the cream and gently fold the rhubarb compote therein. Decorate the muffins with the cream or serve it separately.

Enjoy!

Bella