Rhubarb Muffin

Name: Rhubarb Muffin
Yield: 7 servings
Cuisine: American
Ingredients: 100 g White Flour; 50 g Whole Wheat Flour; 5 g Baking Powder; 75 g Vegetable Oil; 50 g Yogurt; 60 g Brown Sugar; 1 Egg; Marinated Rhubarb; 150 g Rhubarb; 15 g Sugar

Chez-k @cook_4443108

More details at
http://www.chez-k.org/muffins/rhubarb-muffins/

Chez-k @cook_4443108

More details at
http://www.chez-k.org/muffins/rhubarb-muffins/

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Ingredients

7 servings

100 gWhite Flour
50 gWhole Wheat Flour
5 gBaking Powder
75 gVegetable Oil
50 gYogurt
60 gBrown Sugar
1Egg
Marinated Rhubarb
150 gRhubarb
15 gSugar

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Steps

1

Operation Time / 25 min Oven Temperature / 350F Baking Time / 24 min
2

Marinated Rhubarb
3

Cut the rhubarb into pieces and add to a small bowl.
4

Add the sugar to marinate. Keep in the fridge overnight.
5

Muffins
6

Add the rhubarb to a strainer to drain the water. Set aside until use.
7

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
8

Sift the white flour, whole wheat flour and baking powder into a medium-sized bowl. Set aside until use.
9

Add the vegetable oil, egg, yogurt and brown sugar to a large mixing bowl and whisk well.
10

Add the flour mixture to the wet mixture and use a rubber spatula to mix until half mixed.
11

Add the marinated rhubarb and mix well.
12

Divide the batter evenly among the lined cups.
13

Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.