Ingredients and Weight:
- Rhubarb: 2 cups (chopped)
- All-purpose flour: 2 cups
- Baking powder: 1 ½ tsp
- Salt: ½ tsp
- Granulated sugar: ½ cup
- Brown sugar: ½ cup
- Butter (melted): ½ cup
- Eggs: 2
- Milk: 1 cup
- Oats: ½ cup (optional, for topping)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 25-30 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 400°F.
- Chop the rhubarb into small pieces and set aside.
- In a large bowl, combine flour, baking powder, and salt. Set aside.
- In another bowl, mix the sugars, melted butter, eggs, and milk until well combined.
- Pour the liquid mixture into the dry ingredients and mix until just combined.
- Fold in the chopped rhubarb.
- Fill muffin cups ½ to ⅔ full with the mixture. Optionally, sprinkle oats on top of each muffin.
- Place in preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Nutritional Information: (Per muffin)
Calories: approximately 350kcal, Fat: 14g, Carbohydrates: 56g, Protein: 5g
(Note: Nutritional content may vary based on actual measurements and brands used.)
Dish Characteristics:
- The combination of rhubarb and sweet crisp muffin brings a unique flavor experience.
- The muffins are moist and have a pleasant crispiness on the edges.
- Rhubarb adds a natural tangy-sweet flavor that Americans often enjoy.
User Comments:
- "These muffins are so unique! The rhubarb gives them a wonderful tartness that perfectly balances the sweetness." - John Doe
- "Love the crisp edges! These muffins are perfect for breakfast or as a snack." - Jane Smith
- "Easy to make and so delicious! Will definitely make these again." - Michael Johnson
Special Precautions and Tips:
- Be sure to use fresh or frozen rhubarb (not canned). Canned rhubarb may have a different flavor and texture.
- Rhubarb can be quite tart, so adjust the sugar quantity according to your preference or the rhubarb's tartness.
- If using fresh rhubarb, remove the stringy parts at the end before using them in the muffins to ensure a smoother texture.
