Recipe for Croque Spinach with Grison Meat
RHUBARB MUFFINS
Dessert
30 mins
20 mins
4 to 6 people
- 300 g rhubarb
- 3 eggs
- 1 pot Alsace Lait plain cream yoghurt
- 1 pot sugar
- ½ pot oil
- 3 pots flour
- ½ sachet of baking powder
Preparation
1. Peel and cut the rhubarb into small pieces, then leave to macerate in a little sugar for about 15 minutes. Drain carefully.
2. In a mixing bowl, whisk together the eggs and Alsace Lait plain cream yoghurt, before adding the oil and sugar.
3. Add the flour and baking powder, and mix until the dough is smooth.
4. Add the rhubarb to the mixture and then put into muffin tins.
5. Bake for 20 minutes in an oven preheated to 180°C.
A soft, fruity seasonal snack that the whole family will love!
Photo credit: Marie Soehnlen
Bon appétit
In pictures
![SVG Loader](data:image/svg+xml,%3Csvg width="800" height="1200" xmlns="http://www.w3.org/2000/svg"%3E%3Crect x="0" y="0" width="800" height="1200" fill="none"/%3E%3C/svg%3E)
