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Rhubarb Muffin
Rhubarb Muffin

Before you jump to Rhubarb Muffin recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Effected By The Foods You Choose To Consume.

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Now when it comes to the main food items that you have for dinner, you may want to be certain that you’re eating plenty of fish, particularly salmon, and lean protein. The point that salmon is also packed with Omega-3 is just one of the reasons it is a good choice, but it additionally contains other necessary nutrients you’ll need. Protein is important for your diet, however you don’t have to eat a large amount, as a 3 ounces is all you actually need. In addition before cooking your steak you really need to trim the fat that you can see from it to keep from consuming extra fat.

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We hope you got insight from reading it, now let’s go back to rhubarb muffin recipe. You can have rhubarb muffin using 10 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to make Rhubarb Muffin:
  1. You need 100 g White Flour
  2. Take 50 g Whole Wheat Flour
  3. Provide 5 g Baking Powder
  4. You need 75 g Vegetable Oil
  5. Use 50 g Yogurt
  6. Provide 60 g Brown Sugar
  7. Provide 1 Egg
  8. Prepare Marinated Rhubarb
  9. Take 150 g Rhubarb
  10. Take 15 g Sugar
Instructions to make Rhubarb Muffin:
  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.

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