Bakken Pleasure: Fluffy Rhubarb Mandel Muffins

Spring brings not only Milder temperatures, but also the first fruit and vegetables. This also includes the Rhubarb. With his unmistakable sour taste, it forms a perfect contrast to the sweet almondeg of this muffins. The red wrist that are baked her, give the pastry not only a special touch, but also intensify the characteristic aroma. Because of the groundmunts, the dream gives a beautiful texture and a useful taste.

Ingredients (for 12 muffins)

200 g meal (type 405)

100 g fine ground almonds

150 g sugar

125 G Soft Butter

2 eggs (room temperature)

100 ml buttermood

300 g rhabarber

50 g planed almonds

1 teaspoon of baking powder

1/2 teaspoon soda

1 pinch of salt

1 teaspoon vanilla extract

1 Organic Citroen (Abrasion)

2 tablespoons brown sugar to sprinkle

Cooking Utensils: Muffin Sheet, Paperform, Mixing Bowl, Hand mixer, dream scrub, zest grabbing, cut, measured, measured

Preparation (45 minutes)

1 hour the oven for up to 180 ° C top / bottom heat and lay the muffin sheet with paper forms. Wash the rhubarb thoroughly, cut off the ends and divided the sticks: cut two thirds in small cubes for the dough for the dough, a third in prolonged strips of about 4-5 cm for decoration.

2 in a large mixing Come, sweep the room warm butter with the sugar to a light, mulceful mass is created. Mix in the eggs individually and each work for about half a minute until they are completely integrated. Add the lemon-abrasion and the Vanilla extract and stir in short.

3 Mix Mix Rove, Ground almonds, baking powder, soda and salt in a separate bowl. These dry ingredients lift alternate the buttermilk under the egg mass. Add the rhubarb cubes and half of the flat almonds.

4. Purses the dough in the molds, use only about two thirds of height. Place the elongated rubarb pieces decoratively on the dough and easily press it so you can easily see. Spread the remaining planed almonds on the muffins and sprinkle with a little brown sugar to achieve light-caramination in baking.

5. Bake the muffins in the prebreat oven for 20-25 minutes to golden brown. Check with a wooden skewer if you are baked – it should come true. The surface must be a little brown, with caramelized pieces of almond and the Sonken Rabarb Bars.

6 Allow the finished muffins to cool about 5-10 minutes in the mold, place a grill and let them cool down before they are served. The waiting time makes the flavors able to develop completely.

Tips for arrangement

Direct the muffins on a tier or flat ceramic plate for the coffee around the coffee. A hint of powder sugar on the pastry creates a visual appealing result. As desired, serve a blob of mascarpone compensating beautiful to the rubarb acid.

Beverages

A glass of Moscato d’Asti with his fine sweetness and the subtle fruit aromas forms a harmonious addition to the acid rubarb and the useful almond.

Cold Hibiskust Tee offers a fruitful note that comes against the acid of the Rubarb.

Recorteur variations

A teeppet grounds ginger in the dough gives the muffins a somewhat spicy recording that will repay concubine in particularly well with the Rubarb.

With a tablespoon orange abrasion instead of lemon, the aroma is still intense.

For more texture, an additional 50 g chopped white chocolate can be included in the dough that melts as a buckets.

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