Rhubarb Muffins
Healthy, because
Even smarter
Nutritional values
The malic and oxalic acids contained in rhubarb not only provide the typical fine-sour taste of the vegetables, but are also effective against bacteria in the stomach and intestines that cause illness and stimulate digestion.
If you have problems with kidney or gallstones or suffer from rheumatism or gout, you should rather avoid rhubarb because of its high oxalic acid content. Alternatively, you can use finely chopped strawberries, raspberries or apple cubes for the muffins.
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 154 mg | (4 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 12 ozs Rhubarb
- 1 organic Orange
- 1 egg
- 5 Tbsps vegetable oil
- 4 ozs sugar
- 1 tsp Vanilla
- 1 pinch salt
- 5 ozs lowfat Buttermilk
- 9 ozs Pastry flour
- 2 tsps Baking powder
- powdered sugar (for dusting)
Preparation steps
Preheat oven to 180°C / 350°F. Line wells of a muffin tin with paper liners.
Rinse rhubarb, trim and cut into small pieces. Rinse orange in hot water, pat dry and finely grate zest. Squeeze out juice. Mix egg with orange zest, juice, vegetable oil, sugar, vanilla, salt and buttermilk. Mix flour with baking powder in a mixing bowl. Pour in egg mixture quickly and stir just until all ingredients are moist. Fold in rhubarb and pour batter into paper liners. Bake on middle rack until golden brown, about 25 minutes.
Carefully remove muffins from tin and cool on a wire rack. Serve dusted with powdered sugar.
