Rhubarb Muffins I

These muffins are very moist and have a nice flavor from the orange juice and orange zest.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

Step: 2

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.

Step: 3

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.