How to Prepare Perfect Rhubarb and curd cheese muffins

Rhubarb and curd cheese muffins. 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.

Rhubarb and curd cheese muffins Fill greased or paper-lined muffin cups about three quarters full. When I saw this rhubarb curd on a couple blogs, I was instantly smitten and had to try it for myself. It's got the zing and intrigue of passionfruit curd, but it's.pink! You can have Rhubarb and curd cheese muffins using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Rhubarb and curd cheese muffins

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

The shortbread is an adaptation of (shocker!) Karen DeMasco's recipe, with some spices added to complement the rhubarb. A tasty little rhubarb muffin with just the perfect amount of streusel on top. Perfect for using up your rhubarb, plus the muffins stay moist for days! I wouldn't say rhubarb muffins are something I crave madly, but man alive, I had trouble not diving into the muffins to retrieve another for a midday snack. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins.

Rhubarb and curd cheese muffins instructions

  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..

Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use—her moist muffin recipe. When I set out to make rhubarb curd, I imagined a jar full of shockingly pink spread to dollop on toast, scones, and ice cream. As it turns out, my eggs were Depending on the colors of your rhubarb and eggs, your curd might end up a different shade of yellow or rose. Either way, it's a lovely seasonal treat. Savoury Cheese muffins: Cheesy, buttery, garlicky and so moist, these taste like cheesy garlic bread!

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