These muffins are very moist and have a nice flavor from the orange juice and orange zest.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a medium bowl, stir together egg, oil, orange juice and orange zest. In a separate bowl, combine flour, white sugar, baking powder, baking soda and salt. Stir egg mixture into flour mixture, just until combine. Fold in chopped rhubarb.
Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean.
Per Serving: 193 calories; protein 2.8g; carbohydrates 34.2g; fat 5.2g; cholesterol 15.5mg; sodium 297.7mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.