Muffins with rhubarb and flaky spit
24. June 2014
I do not know how to describe you ideally at the beginning. I feel that every recipe begins with the words: "They are great ... or the perfect recipe for ..., ...". And what should one trust? I think you know me a little bit and you know I'm not giving any recipes I have not tried and which I do not consider to be perfect, delicious, etc ...
These have an amazing aroma of rum, vanilla and spices. Thanks to the non-traditional process for muffins, they are beautifully fluffy and softly structured. Because they contain pieces of rhubarb, they are juicy and moisture will last longer. Also, if there is no season of rhubarb, try them with apples. The peeled and the small cubes cut in are perfectly perfect in them. Of course, other seasonal fruits are attacking me and, as you know, fantasy is not a limit. On the contrary, the dough adds crispness and spices to spiciness.
You often ask about cupcakes and where you get them ..)
Postup
Preheat the oven to 180 ° C / hot air at 160 ° C. Prepare 12 cups of muffins or erase and drop the form.
Prepare the dough by mixing all the ingredients. Dash butter for dough and cool slightly to keep it too hot. Flour flour with baking powder, spices and a pinch of salt. Cut the rhubarb to centimeter pieces.
Eat the sugar eggs until a fairly light and fluffy cream is created. Add half of the flour mixture and butter to it. After a while the remaining amount of flour and butter. Finally, carefully, mix yoghurt and rum. Following are the seeds and rhubarb. You will seem to have little dough and a lot of rhubarb, but it's okay because the dough will come in.)
Using a spoon fill 12 cups of muffin and bake in the oven for about 20 minutes. Before testing, test the skewers. Bake the baked muffins on the grid.
