Rhubarb Muffin 2

Preheat the oven to 160°C fan (convection) and line a muffin tin with paper cases.

Wash, peel and cut the rhubarb into small pieces.

Cook the rhubarb pieces in a little water until just tender, then drain and let cool briefly.

Mix the flour, baking powder, praline (krokant) and salt well in a bowl.

In a second bowl, whisk the eggs, vanilla sugar, sugar, orange liqueur, oil and milk until frothy.

Quickly fold in the flour mixture, stirring only until no dry flour remains.

Spoon the batter into the cases, distribute the rhubarb on top and press in lightly.

Bake in the preheated oven for 20–25 minutes, until the muffins are golden.

Let the muffins rest for 5 minutes, remove from the tin and cool completely on a wire rack.