Rhubard muffin

First of all I would like to say thank you very much to those of you, who participated in my little voting about which type of muffin I should bake for a picnic row yesterday :-)

I know two of my fellow rowers, who casted their votes on the same type of muffin, but they also had a hugh interest in this, as they were actually going to eat the outcome of this voting. So thank you very much to the rest of you voters, who played along in this gimmick without any rewards of their own (in form of a muffin).

The result of the vote for which type of muffin, I should bake for the picnic row taking place on the bay of Aarhus was:

Muffin with squash: 2
Muffin with rhubarb: 7
Muffin with apple: 5

Lucky enough my two fellow rowers agreed with the majority of you, that the muffin should be made with rhubarb. And they and the rest of the rowers of yesterday seem to really like these rhubarb muffin.

UPDATE 13 June 2015:
These cookies are being forward for the monthly blogging event Tea Time Treats having the theme of muffins, fairy cakes and cupcakes Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.

As a great end to wonderful day of rowing I had a nutritional balanced meal of protein and fat !!! Uuupppsss, NO I did NOT

On the way home from Aarhus we decided to eat Italian style ice cream at Dolce Vita. So my evening meals was 4 scoops:

• lemon sorbet
• elderflower sorbet
• liquorice ice
• tiramisu mousse

It tasted great !!! However, I wonder, what you as readers are thinking about these nutritional meals, we eat as rower such as ice cream for both lunch  and evening meal !!!!



Rhubarb muffin:- 14 muffins

• 300 g cake flour
• 1 tablespoon baking powder
• 1 teaspoon vanilla sugar
• 115 g sugar
• 2,5 dl buttermilk or thick milk
• 1 egg
• ½ dl oil
• 200 g sliced rhubarb
• 100 g marzipan - roughly grated

1. Clean the rhubarb and slice it into thinner pieces
2. Mix cake flour, baking powder, vanilla sugar and sugar together in a mixing bowl with a cooking spoon
3. Add buttermilk, oil and egg into a shaker, and shake it together
4. Add the liquid to the mixing bowl, and mix everything together
5. Add sliced rhubarb and grated marzipan into the dough
6. Fill into 14 muffin forms
7. Bake at 200' C for 20 - 25 minutes

These muffins are perfect for freezing (right after baking).