Recipe of Any-night-of-the-week Rhubarb and curd cheese muffins

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, rhubarb and curd cheese muffins. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Rhubarb and curd cheese muffins is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Rhubarb and curd cheese muffins is something which I have loved my entire life.

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 get started with this recipe, we must first prepare a few components. You can have 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. Get 2 eggs
2. Make ready 150 grams sugar
3. Prepare 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. Take 100 grams flour
8. Make ready 2 teaspoons baking powder
9. Get 60 grams corn flour
10. Take 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.

Steps 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 is going to wrap it up for this special food rhubarb and curd cheese muffins recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!