Rhubarb and Lime Muffins
Rhubarb and Lime Muffins - Juicy muffins that quickly go from hand to mouth
Healthy, because
Even smarter
Nutritional values
So-called anthraquinones in rhubarb gently but effectively stimulate digestion. The acidic stems also score points with a pleasingly low fat content and favourable secondary plant substances. Spelt semolina contributes B vitamins here, curd cheese provides calcium.
If you do not like rhubarb or it is not in season, you can easily use other sour fruits such as sour cherries or red currants instead.
(Percentage of daily recommendation)
| Calorie | 125 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 112 mg | (3 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 52 mg |
Ingredients
- Ingredients
- 9 ozs Rhubarb
- 4 ozs cane sugar
- 1 Lime
- ½ Vanilla bean
- ¾ cup
- 2 ozs Cultured butter
- 4 ozs Spelt semolina
- 2 eggs
- 1 pinch salt
- 4 ozs Quark
Kitchen utensils
Preparation steps
Rinse rhubarb, drain, trim and cut into 5 mm (approximately 1/4-inch) thick slices. Mix rhubarb in a bowl with 30 grams (approximately 2 tablespoons) sugar and let stand for 10 minutes.
Meanwhile rinse lime in hot water, dry, grate peel finely and mix zest with rhubarb.
Cut vanilla bean lengthwise, scrape out seeds and bring to a boil in a small pot with milk and butter. Sprinkle spelt semolina into pot and bring to a boil, stirring constantly with a wooden spoon.
Separate eggs. In a high vessel, beat egg whites with a pinch of salt until stiff with a hand mixer. Gradually add 50 grams (approximately 1/4 cup) sugar and continue to beat until sugar dissolves.
Mix quark, egg yolks and rhubarb into warm spelt batter then fold in egg whites.
Line a 12-cup muffin tin with paper baking cups. Pour batter into cups and sprinkle with remaining sugar.
Bake in preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400°F/convection 350°F) on middle oven rack for about 25 minutes.
Remove tin from oven and let cool for 5 minutes. Then remove muffins from tin and let cool completely on a wire rack for about 1 hour before serving.
