tag:blogger.com,1999:blog-7979090978404796142.post8748878694290232825..comments2023-07-17T08:10:11.848-07:00Comments on Zizi próba: Ribizlis rebarbara muffinZizihttp://www.blogger.com/profile/05493557776919308546noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7979090978404796142.post-60595321566948231212011-06-21T05:50:13.346-07:002011-06-21T05:50:13.346-07:00Rhubarb-red currant muffins(Recipe from Béa, http:...Rhubarb-red currant muffins<br><br>(Recipe from Béa, http://www.latartinegourmande.com/)<br><br>Ingredients for rhubarb compote:<br>- 1,5 cups finely diced rhubarb<br>- 2 tablespoons natural cane sugar<br>- 1 tablespoon honey<br>- 2 tablespoons water<br><br>Ingredients for muffins:<br>- 100 g whole wheat spelt flour<br>- 70 g white spelt flour<br>- 60 g almond meal<br>- 1 teaspoon cinnamon<br>- 1 teaspoon baking powder<br>- 1/2 teaspoon baking soda<br>- 2 organic eggs<br>- 7 tablespoons coconut oil<br>- 1/2 cup oatmilk<br>- 70 g natural cane sugar<br>- 1 vanilla bean, split and seeded<br>- 1/2 cup finely diced rhubarb<br>- 1/2 cup red currant<br>- rhubarb compote<br><br>Place the rhubarb in a pot with the sugar, honey and water. Stir and stwe on low heat until soft. Purée with a blender and set aside.<br><br>Preheat the oven to 170C (350F) and line 12 hole muffin tray with paper cases.<br><br>In a bowl mix together the dry ingredients: flours, almond, cinnamon, baking powder and baking soda. In another bowl beat the eggs with the cane sugar until light, then add oatmilk, coconut oil and vanilla. Pour the wet ingredients into the dry ones and mix until smooth. Add rhubarb compote, then fold in the diced rhubarb and red currants. Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Bake the muffins about 20-25 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool on a wire rack.Zizihttp://www.blogger.com/profile/05493557776919308546noreply@blogger.com