Local & Seasonal

Rhubarb Muffins

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Average: 5 (2 votes)
(2 votes)
Rhubarb Muffins
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Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Healthy, because

Even smarter

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.

Ingredients

for
12
Ingredients
12 ounces Rhubarb
1 organic Orange
1 egg
5 tablespoons vegetable oil
4 ounces sugar
1 teaspoon Vanilla
1 pinch salt
5 ounces lowfat Buttermilk
9 ounces Pastry flour
2 teaspoons Baking powder
powdered sugar (for dusting)
How healthy are the main ingredients?
RhubarbsugarOrangeeggsalt

Preparation steps

1.

Preheat oven to 180°C / 350°F. Line wells of a muffin tin with paper liners.

2.

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.

3.

Carefully remove muffins from tin and cool on a wire rack. Serve dusted with powdered sugar.