| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Desserts, Cakes, Muffins |
12 |
Muffins |
INGREDIENTS
| 2 |
c |
Fresh or frozen rhubarb pieces |
| 1 |
|
Egg |
| 1 |
c |
Milk |
| 1 |
ts |
Lemon juice |
| 1/2 |
c |
Vegetable oil |
| 2 1/2 |
c |
Whole wheat flour |
| 2 |
c |
Brown sugar |
| 1 |
c |
Rolled oats |
| 1 |
ts |
Each of cinnamon and baking soda |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 350F (180C). Grease 12 muffin cups or coat with cooking
spray. If using frozen rhubarb, measure out 2 cups of rhubarb pieces, then
finely chop. Or, measure out 2 cups fresh rhubarb cut into 1 inch pieces,
then finely chop. Set aside.
In a mixing bowl, beat egg lightly. Then stir in milk, lemon juice and
oil. Measure flour, sugar, rolled oats, cinnamon, baking soda and salt
into a large mixing bowl. Stir with a fork until mixed, then make a well
in centre. Pour in egg mixture, stirring just until combined. Gently stir
in rhubarb until evenly mixed.
Immediately spoon batter into muffin cups. Bake in centre of 350F (180C)
oven until a cake tester inserted into center of a muffin comes out clean,
about 30 to 35 minutes. Remove from oven and let stand for 5 minutes. Then
turn muffins out onto a cooling rack. Store muffins in a sealed bag at
room temperature for up to 2 days.
Nutrients per muffin: 5.9g protein, 10.8g fat, 60.1g carbo's, 349 cals.
By: Joan Pratchler, Chatelaine Magazine, April 1996 Prep time: 15mins
Baking time: 30mins
Posted to EAT-L Digest 20 Sep 96
Date: Sat, 21 Sep 1996 12:41:09 +0700
From: Serene Ong <sereneo@INFO.BISHKEK.SU>
A Message from our Provider:
“God is glorified by a thankful heart.”