Easiest Way to Prepare Quick Rhubarb and curd cheese muffins

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, rhubarb and curd cheese muffins. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Rhubarb and curd cheese muffins is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Rhubarb and curd cheese muffins is something which I have loved my entire life. They’re fine and they look fantastic.

This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin. These muffins are very moist tender and delicious. I substituted whole wheat flour for half of the all-purpose flour which gave more of a hearty nutty whole-grain flavor.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook rhubarb and curd cheese muffins using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Rhubarb and curd cheese muffins:

1. Make ready 2 eggs
2. Get 150 grams sugar
3. Take 125 curd cheese (try Eastern European shops or Polish section in Tesco) or Ricotta
4. Make ready 75 ml kefir
5. Make ready 60 grams melted butter (let it cool down)
6. Take 175 grams diced rhubarb
7. Make ready 100 grams flour
8. Make ready 2 teaspoons baking powder
9. Make ready 60 grams corn flour
10. Prepare Tiny bit of vanilla extract (optional)

Moist streusel rhubarb muffin recipe, made with sour cream. Rhubarb juice is a delicious and refreshing way to enjoy the rhubarb plant. I love a nice cold glass of rhubarb juice on a hot summer day. Beet and rhubarb salad with gorgonzola cheese, red onions, and parsley is perfect with.

Instructions to make Rhubarb and curd cheese muffins:

1. Preheat the oven to 200C
2. Whisk eggs and sugar
3. Mix curd cheese, kefir and melted butter
4. Mix the dry ingredients
5. Fold together all ingredients. Batter should be lumpy, so don't overmix.
6. Spoon the mixture into a lined muffin tin. Bake for 20-25 minutes until golden on top.

I love a nice cold glass of rhubarb juice on a hot summer day. Beet and rhubarb salad with gorgonzola cheese, red onions, and parsley is perfect with. These fluffy, bakery-style rhubarb and marzipan muffins use flavours that are a little bit different, but they work so well!! I've literally seen him cut chunks off - like cheese - to have with a cup of tea. My secret ingredient for these muffins is rhubarb yogurt!

So that’s going to wrap it up with this exceptional food rhubarb and curd cheese muffins recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!