- 1 cup wholemeal self-raising flour
- 1 cup white self-raising flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 tbs margarine, melted
- 1 egg, lightly beaten
- 1/2 cup sugar
- 1 cup Sanitarium So Good Regular soy milk
- 2 cups rhubarb, chopped lengthways into 1-2 cm lengths
- 1 pear, sliced
- Sift flours, cinnamon and nutmeg into a large bowl. Add sugar.
- Combine margarine, egg, honey and So Good Regular soy milk . Pour into the dry ingredients and mix gently until combined. Fold through rhubarb and pear.
- Spoon mixture into lightly greased muffin tins. Bake in a moderately hot oven, 190°C, for 25 minutes or until golden.
- You don't have to cook the rhubarb beforehand, however, if you would like to, you can cook it in a little water and drain well before adding it to your muffin mixture.
- Rhubarb is available all year round, however, it is best value in autumn and winter. Choose stalks that are crisp, tender, long, plump and have a bright pink colour. Rhubarb can be stored in the crisper or in a plastic bag in the fridge for three to five days.
- Try baking rhubarb as an easy dessert. All you need to do is chop the stems into 2-3 centimetre lengths, sprinkle with brown sugar and bake in the oven until soft. Serve with low-fat yoghurt and slivered almonds.
- Rhubarb leaves should not be eaten, as they contain very high levels of oxalic acid, which makes them poisonous for humans. Rhubarb stems must be cooked before eating. It’s important to remove the leaves and any white root areas prior to cooking.
Saturated Fat (g)1.9
Dietary Fibre (g)3.4