Rhubarb Vanilla Muffins

For the rhubarb vanilla muffins, peel rhubarb and cut into small pieces. Then marinate with 1 tablespoon sugar.

For the muffin batter, beat butter with sugar until fluffy. Cut the vanilla bean in half lengthwise and scrape out the pulp. Mix into the butter with the cold milk.

Beat the eggs one by one into the butter and fold in the sifted flour with the baking powder.

Mix the rhubarb into the mixture and bake in a floured and buttered muffin tin in a preheated oven at 160 °C for 25 minutes.

Allow the rhubarb-vanilla muffins to cool slightly in the pan and then remove them.

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