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EatSmarter exclusive recipe

Rhubarb and Lime Muffins

with Vanilla

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Rhubarb and Lime Muffins
125
calories
Calories

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

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Print
easy
Difficulty
45 min.
Preparation
ready in 2 h.
Ready in
Nutritions
1 piece contains
Fat5 g
Saturated Fat Acids2.8 g
Protein3 g
Roughage1 g
Sugar added8 g
Calorie125
Carbohydrates/g15
Bread exchange unit1.5
Cholesterol/mg52
Uric acid/mg8
Vitamin A/mg0.1
Vitamin D/μg0.4
Vitamin E/mg0.4
Vitamin B₁/mg0
Vitamin B₂/mg0.1
Niacin/mg1
Vitamin B₆/mg0
Folate/μg12
Pantothenic acid/mg0.3
Biotin/μg3.8
Vitamin B₁₂/μg0.3
Vitamin C/mg1
Potassium/mg112
Calcium/mg49
Magnesium/mg10
Iron/mg0.4
Iodine/μg3
Zinc/mg0.6
Recipe development: EAT SMARTER
Ingredients
Preparation

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

Step 1/8
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.

Step 2/8
Rhubarb and Lime Muffins preparation step 2

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

Step 3/8
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.

Step 4/8
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.

Step 5/8
Rhubarb and Lime Muffins preparation step 5

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

Step 6/8
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.

Step 7/8
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.

Step 8/8
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.

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