Rhubarb muffins with orange

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Fresh sour muffins with pieces of rhubarb and a touch of orange




 Preheat the oven to 190 degrees. Beat the cream with the eggs, sugar and vanilla sugar together with a whisk. Peel a washed orange and add the zest to the batter. Stir the baking powder and salt into the flour and fold into the batter. Do not stir very hard but fold gently and as briefly as possible, this will give you airy muffins.

 Wash the rhubarb and cut into small pieces. Gently fold 3/4 rhubarb into the batter. Place the muffin tins or baking paper in the muffin tin. Pour in the batter to just below the rim. Divide the last pieces of rhubarb over the top. Bake the rhubarb muffins for about 25 minutes.

Source: Leukerecepten by leukerecepten-nl.
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