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EatSmarter exclusive recipe

Rhubarb and Lime Muffins

with Vanilla

Rhubarb and Lime Muffins

Rhubarb and Lime Muffins - Juicy muffins that quickly go from hand to mouth

125
calories
Calories
45 min.
Preparation
2 h.
Ready in
easy
Difficulty

Ingredients

for 12 pieces
9 ounces Rhubarb
4 ounces Cane sugar
1 Lime
½ Vanilla bean
¾ cup Milk (low-fat)
2 ounces Cultured butter
4 ounces Spelt semolina
2 Eggs
1 pinch Salt
4 ounces Quark
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Kitchen utensils

1 Cutting board, 1 Small knife, 1 Fine grater, 1 Wooden spoon, 1 Measuring cups, 1 Small pot, 1 deep bowl, 1 Hand mixer, 1 Muffin tin (12 cups), 12 Baking cups, 1 Wire rack, 1 Bowl, 1 Rubber spatula

Preparation steps

Rhubarb and Lime Muffins preparation step 1
1

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.

Rhubarb and Lime Muffins preparation step 2
2

Meanwhile rinse lime in hot water, dry, grate peel finely and mix zest with rhubarb.

Rhubarb and Lime Muffins preparation step 3
3

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.

Rhubarb and Lime Muffins preparation step 4
4

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.

Rhubarb and Lime Muffins preparation step 5
5

Mix quark, egg yolks and rhubarb into warm spelt batter then fold in egg whites.

Rhubarb and Lime Muffins preparation step 6
6

Line a 12-cup muffin tin with paper baking cups. Pour batter into cups and sprinkle with remaining sugar.

Rhubarb and Lime Muffins preparation step 7
7

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.

Rhubarb and Lime Muffins preparation step 8
8

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.

Additional advice