Strawberry rhubarb muffins

Step 1/4

• 20⅞ g rhubarb
• 33⅓ g strawberries

• muffin tin

Preheat oven to 160 °C/320 °F convection oven. Prepare the muffin tin. Wash strawberries and rhubarb. Cut the strawberries into pieces, peel the rhubarb and cut into pieces as well. Mix both together.

Step 2/4

• 20 g sugar
• ⅛ tbsp milk
• ⅓ eggs
• 25 g yogurt
• 41⅔ g flour
• ⅓ tsp baking powder
• salt

Mix together oil, sugar, milk and eggs. Then add the yogurt and mix well. Fold the flour, salt and baking powder into the batter.

Step 3/4

Add half of the strawberries and rhubarb mixture to the batter and gently fold in. Then pour the batter into the muffin tins. Pour the remaining strawberries-rhubarb mixture over the batter and gently press down.

Step 4/4

• chocolate (optional)

Bake the muffins on the middle rack for approx. 25–30 min. Allow to cool afterwards. If desired, melt some chocolate and drizzle over the muffins.

Enjoy your meal!