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Christopher Gomez
Rhubarb muffins
Fresh muffins with pieces of rhubarb and oatmeal
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the rhubarb and cut them lengthwise into 3 narrow strips. Cut the strips into 1 cm pieces.
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Cut the vanilla pod open lengthwise, scrape out the marrow with a knife tip and place in a bowl.
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Add the caster sugar, egg, oil and milk to the marrow and beat with a whisk until smooth. Add the rhubarb and stir.
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Sift the flour together with the baking powder above the bowl. Add the oatmeal and carefully spoon through the batter with a wooden spoon.
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Put the paper molds in the mold and spread the batter over them. Sprinkle with 2 tbsp caster sugar and 1 tb oatmeal and cook until golden brown and done in about 20 minutes. Yummy! .
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Nutrition
155Calories
Sodium2% DV50mg
Fat8% DV5g
Protein6% DV3g
Carbs8% DV23g
Fiber4% DV1g
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