Ingredients and Weight:
- 1 cup all-purpose flour
- ½ cup wheat bran
- ½ cup sugar
- ½ cup vegetable oil (such as canola or sunflower oil)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh or frozen rhubarb, chopped into small pieces
- 1 large egg (or egg replacer for a vegan version)
- 1 cup non-dairy milk (such as almond or oat milk)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the flour, wheat bran, sugar, baking soda, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the vegetable oil, egg, and non-dairy milk.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chopped rhubarb.
- Scoop the batter into muffin cups, filling them about ¾ full.
- Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool for a few minutes before removing from the pan and transferring to a wire rack to cool completely.
Nutritional Information:
(Please note that the nutritional information provided is an estimate and may vary depending on the specific ingredients used.)
- Calories: Approximately 250 per muffin
- Fat: 12g
- Carbohydrates: 38g
- Protein: 4g
- Fiber: 3g (due to the wheat bran)
Dish Characteristics:
- Vegan-friendly
- High in fiber due to the wheat bran
- Rhubarb gives a unique, slightly tart flavor
- Moist and dense texture
User Comments:
- "These muffins were amazing! The rhubarb gave them a unique flavor, and they were so moist and delicious."
- "I love how vegan-friendly these muffins are. They were easy to make and perfect for a weekend baking session."
- "The wheat bran gave these muffins a great texture and added a nice crunch."
Special Precautions and Tips:
- Be sure to use fresh or frozen rhubarb that is chopped into small pieces for even baking distribution.
- If using fresh rhubarb, it may be necessary to adjust the baking time slightly as it may release more moisture during baking.
- Store the muffins in an airtight container to keep them fresh and moist.
