The addition of cream cheese filling is optional. You can make muffins with just rhubarb without the cream cheese filling.
Ingredients
- 250 g rhubarb
- 100 g vegetable oil or melted butter
- 125 ml milk
- 2 eggs
- 250 g all-purpose flour
- 2 teaspoons baking powder
- 170 g sugar
Optional Cream Cheese Filling
- 200 g cream cheese (full-fat, e.g., cream or half-fat)
- 1 egg
- 1 pack vanilla sugar
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
Preparation
Prepare the cream cheese filling: In a bowl, place the cream cheese, add the egg, vanilla, and sugar. Mash thoroughly with a fork, then add the flour and mix.
Wash and dry the rhubarb, then cut into small pieces. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a muffin tin with 12 paper liners. In one bowl, pour the vegetable oil or melted butter, add milk, eggs, and mix with a whisk. In another bowl, mix the flour with baking powder and sugar.
Add the ingredients from the first bowl and gently mix with a spoon until just combined, adding the rhubarb towards the end.
Fill the muffin liners halfway with the batter, then place a portion of the cream cheese filling in the center. Cover with more batter, ensuring not to fill the liners completely (leave room for rising). Use any remaining batter to bake additional muffins if necessary.
Place in the preheated oven and bake for about 25 minutes, or until done.
