Materials for 12 muffins:

• 220 ml vegetable oil
• 200 ml water
• 150 gram butter
• 1 egg (approx. 50 gram)
• 1 Rabarber
• 2 balls of ginger
• 2 tablespoons cinnamon

Mix for the cookie dough, 500 gram mix with 150 gram butter and 1 egg to a dough. Add two tablespoons of cinnamon to the dough. Let the dough stiffen in the fridge for an hour.

Preheat the oven 180˚C (convection oven 160˚C). Mix 500 gram mix, 220 ml oil and 200 ml water in a bowl. Mix this on low speed for approx. 5 minutes till a smooth batter.

Wash the rabarber and cut this into pieces of 1 cm and add them to the batter. If you like ginger, you can add to fine chopped balls to the batter. Mix the batter well. Line the baking cups in a muffin pan and fill them with the batter.

Crumble the dough over the muffins. Bake the muffins in approx. 25 minutes. Let the muffins cool down for 5 minutes in the pan. After that, place them on a cooling grid.

The muffins are hot and cold delicious.

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