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Ingredients

for
12
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Rhubarb and Lime Muffins

Rhubarb and Lime Muffins

with Vanilla
45 min., ready in 2 h.
Time:
125
calories
Calories:
Health Score:
72 / 100
Ingredientsfor  
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
How healthy are the main ingredients?
RhubarbLimeeggsalt
Preparation
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.

Nutritional values
1 piece contains
(Percentage of daily recommendation)
Calorie125 cal.(6 %)
Protein3 g(3 %)
Fat5 g(4 %)
Carbohydrates15 g(10 %)
Sugar added8 g(32 %)
Roughage1 g(3 %)
Healthy, because

Healthy, because

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.

Even smarter

Even smarter

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.

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