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10 May, 2015

Yoghurt muffins with rhubarb

Posted in : Dessert on by : Maya
Tags: , ,

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I love rhubarb, the smell when it’s cut. It’s specific sour taste with crunchy sugar… Ok, it’s my childhood memory. The idealised taste of a sunny summer…

These muffins are really just a French yoghurt cake put into muffin pan. It’s a very easy recipe.

It is called yoghurt cake, but don’t be fooled that it is a super-healthy dessert tasting like sawdust. It’s a regular cake with sugar, flour and all the things that make a good cake. Calling it a yoghurt cake is an overstatement, but it makes me feel less guilty when I have the second piece*.

 

Ingredients:

3 eggs

1 natural yoghurt (a small one!)

120g (1 yoghurt pot) of olive oil (or sunflower oil, or melted butter)

240g (2 pots) of sugar

240g (2 pots) of flour

Half of a packet of yeast

4g of salt

Juice from half a lemon

A few rhubarb sticks, cut into small pieces

 

Directions

  • Heat the oven to 180˚
  • Crack the eggs in a large bowl and whisk them a little
  • Add the yoghurt and mix a little more
  • Add the oil and mix again
  • Add the sugar and lemon juice, keep whisking
  • In a separate container mix the flour, yeast and salt. Add it all to the liquid ingredients
  • Distribute the batter into muffin pan, then stick as many pieces of rhubarb into it as you like
  • bBake around 35 minutes, try not to burn yourself too much when you will be eating the hot muffins

*actually the name comes from the fact that you can measure all the ingredients with the yoghurt pot (if you need to)

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