Rhubarb muffins with a salad of mango, Nectarine and pistachios

Ingredients for Rhubarb muffins with a salad of mango, Nectarine and pistachios

Instructions for Rhubarb muffins with a salad of mango, Nectarine and pistachios

To prepare the Rhubarb muffins with a salad of mango, Nectarine and pistachios recipe, please follow these instructions:

Whip eggs and sugar for easy egg mass. Stir in butter in under the whipping. Whisk the milk into the mass. Mix the baking soda into flour and term it in the batter, stirring.

Cut the rhubarb into slices of 1 cm's length and turn it in the mass together with the grated marzipan. Divide the batter into greased muffin cups and bake them in preheated oven at 200 degrees for 25 min.

Halve the nectarines and mangoes and remove the stones. Cut them into both and turn with icing sugar and grand Marnier.

Roast pistachio nuts in a dry frying pan.

Server de lune muffins with the salad sprinkled with Pistachio kernels and a spoonful of sour cream.