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EatSmarter exclusive recipe

Rhubarb and Lime Muffins

with Vanilla
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Rhubarb and Lime Muffins

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

Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h.
Ready in
Calories:
125
calories
Calories
0
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Ingredients

for
12
pieces
9 ounces
4 ounces
1
½
¾ cup
2 ounces
4 ounces
2
1 pinch
4 ounces
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Preparation

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

1.
Rhubarb and Lime Muffins preparation step 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.

2.
Rhubarb and Lime Muffins preparation step 2

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

3.
Rhubarb and Lime Muffins preparation step 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.

4.
Rhubarb and Lime Muffins preparation step 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.

5.
Rhubarb and Lime Muffins preparation step 5

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

6.
Rhubarb and Lime Muffins preparation step 6

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

7.
Rhubarb and Lime Muffins preparation step 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.

8.
Rhubarb and Lime Muffins preparation step 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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 piece contains
(Percentage of daily recommendation)
Calorie125 kcal(6 %)
Protein3 g(3 %)
Fat5 g(4 %)
Carbohydrates15 g(10 %)
Sugar added8 g(32 %)
Roughage1 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0 mg(0 %)
Folate12 μg(4 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C1 mg(1 %)
Potassium112 mg(3 %)
Calcium49 mg(5 %)
Magnesium10 mg(3 %)
Iron0.4 mg(3 %)
Iodine3 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids2.8 g
Uric acid8 mg
Cholesterol52 mg
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