Rhubarb muffins with cinnamon crumble
A muffin, but with a twist! Make this delicious muffin with rhubarb. Together with the cinnamon crumble this is a winning combination. Enjoy!
What you need to make rhubarb muffins with cinnamon crumble:
- 500 g FunCakes Mix for Muffins
- 500 g FunCakes Mix for Cookies
- 220 ml vegetable oil
- 200 ml water
- 150 g (cream)butter
- 1 egg (approx. 50 g)
- 1 rhubarb
- 2 scoops of stem ginger
- 2 tbsp cinnamon
- 12 FunCakes Baking Cups
- Wilton Recipe Right Muffin Pan
- Wilton cooling grid
Preheat the oven on 180°C (convection oven 160°C ).
Prepare 500 g FunCakes Mix for Muffins as indicated on the package. Mix the batter on a low speed for about 5 minutes until smooth.
Wash the rhubarb and cut it into 1 cm pieces and add them to the batter. If you like ginger, you can also finely chop two balls of ginger and add to the batter. Mix the batter well. Divide the baking cups over the baking pan and fill it with the batter.
Prepare for the cookie dough 500 g FunCakes Mix for Cookies as indicated on the package. Mix two tablespoons of cinnamon into the dough. Let the dough set in the refrigerator for at least an hour. Crumble the dough over the muffins. Bake the muffins for approx. 25 minutes. Let the muffins cool in the tin for 5 minutes and then place them on a cooling grid.
The muffins are tasty both cold and warm.