Recipe: Banana and rhubarb muffins
Dessert recipes with spices and herbs
July 11, 2011
 My rhubarb sown a year ago is producing slightly larger stems than last summer, making me hope for next year in which should begin the actual production.
In the meantime I'm harvesting it anyway, using in recipes where the tartness of rhubarb brings a very unique taste.
This recipe is inspired by Kevin's Rhubarb Muffins from the interesting blog Closet Cooking.
Banana and rhubarb muffins
Ingredients
Makes 12 muffins:
60g oat flakes
rhubarb 50g
1 banana
125ml plain yogurt
200g all purpose flour
125g sugar
1 egg
80ml milk
1 tsp baking powder
1 tsp baking soda
1 pinch of cardamom
 Directions
Toast the oatmeal and chop coarsely.
Add flour, sugar, cardamom, baking soda and baking powder and mix well.
Add liquid ingredients: beaten egg, milk and yogurt, then mashed bananas and diced rhubarb.
Pour into greased muffin molds and bake in preheated 180° C (356 F) oven 15-20 minutes.
One year ago: Rhubarb crumble
Two years ago: Chocolate cake with red chili
This joins to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes as founded by Ruth from Ruth's Kitchen Experiments.
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