Today I would like to share with you another recipe from Fit ’n’ Tasty. It is easy to make, moist, light and refreshing. Raspberries soften rhubarb’s acidity without taking away its edge and it is the best dessert for your afternoon break.

The good news is that this recipe is also in French.


raspberries_rhubar and raspberries muffinschopped-raspberries-and-rhubarb

English version:

Prep time: 20 mins

Cook time: 28 mins

Serves: 20 muffins

[wc_row][wc_column size=”one-half” position=”first”]Ingredients:

  • 2 cups flour
  • ¾ cup sugar
  • 3 tsp baking powder
  • 1 pinch salt
  • ½ cup melted butter
  • 1¼ cup raspberry yoghurt
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup raspberries
  • 1 cup finely chopped rhubarb[/wc_column][wc_column size=”one-half” position=”last”]Preparation
  • 1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with muffin liners; set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
  • 2. In a separate bowl, whisk together melted butter, sour cream, milk, vanilla and egg. Add to dry ingredients and gently stir, scraping the bottom, until nearly incorporated with a few floury streaks. Gently fold in the raspberries and rhubarb (reserve a few for topping if you like!).
  • 3. Spoon batter into prepared muffin tin. Bake for 20-28 minutes, until golden brown and tops spring back when lightly pressed.[/wc_column][/wc_row]rhubarb and raspberries muffinsdelicious raspberry-rhubarb muffins


    Version française

    Préparation : 20 minutes

    Cuisson : 28 minutes

    Le tout pour : 20 muffins
    [wc_row][wc_column size=”one-half” position=”first”]Ingrédients

  • 2 tasses de farine
  •  ¾ tasse de sucre
  • 1 c.c de poudre à lever
  • 1 pincée de sel
  • ½ tasse de beurre fondu
  • 1¼ tasse de yoghurt à la framboise
  • 1/4 tasse de lait
  • 1/2 c.c de vanille
  • 1 oeuf
  • 1 tasse de framboises (congelées)
  • 1 tasse de rhubarbe coupée en dés[/wc_column][wc_column size=”one-half” position=”last”]

Préparation

1. Préchauffer le four à 180°. Préparer le moule à muffin en y disposant des moules en papier et laisser de côté. Dans un grand bol, mélanger la farine, le sucre, la poudre à lever et le sel.

2. Dans un autre bol, mélanger le beurre, le yoghurt, le lait, la vanille et l’oeuf. Y ajouter le mélange de farine gentiment. Mélanger lentement et y ajouter les framboises et la rhubarbe. Mettre la préparation dans les moules. (Vous pouvez garder quelques morceaux de framboises ou de rhubarbe pour poser sur le dessus).

3. Cuire pendant 20 à 28 minutes environ, jusqu’à ce que les muffins soient dorés. Bon appétit![/wc_column][/wc_row]

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7 comments

Reply

Oh my these look delectable Miri! I love raspberries. Thanks so much for sharing.

enchantingelegance.net

Reply

These muffins look tasty! I love Rhubarb!

http://www.rdsobsessions.com

Reply

They are super tasty! :-)Thank you for stopping by!
X
Miri

Reply

This looks delicious. I love everything with raspberries in, so I definitely have to try making this. Thanks for great food inspo 🙂

Ivona from http://www.thesmokedetector.net
xoxo

Reply

Thank you, Ivona. I am sure you will like them!
X
Miri

Reply

Ces muffins ont l’air trop bon! Merci pour la recettte!

http://violettedaily.com

Reply

Merci Violette!
Bises,
Miri

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