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Rhubarb & Ginger Muffins

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)360.6114
Energy (kCal)9418.0
Carbohydrates (g)1716.2294
Total fats (g)233.859
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180c (350F). | 2. Lightly grease muffin tray or line with paper muffin cases. | 3. Sift the flours and spices together in a large bowl. | 4. Add the rhubarb and ginger. | 5. In another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice concentrate or honey and the milk. | 6. Add the liquid mix to the dry ingredients and stir well. | 7. Spoon into muffin tray and bake for 20-25 minutes or until golden. | 8. Remove muffins from tray immediately and cool on wire rack, covered with tea towel. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    self rising flour 1 1/2 1/2 - - - -
    wheat flour 1/2 cup 204.0 43.181999999999995 7.926 1.5
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    rhubarb 300 chopped 7686.0 1661.64 329.4 73.2
    glace ginger 1/4 cup chopped - - - -
    oil 1/2 cup grapeseed 897.9 0.0 0.287 101.96700000000001
    honey 1/2 cup - - - -
    milk 3/4 cup low fat 414.0 9.972000000000001 4.122 42.912
    egg 3 214.5 1.08 18.84 14.265

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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