Rhubarb Buttermilk Muffins - alive magazine
1 1/4 cups (310 mL) whole wheat pastry flour 1 cup (250 mL) unbleached all-purpose flour 1 1/2 tsp (7 mL) baking powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2…
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Cooking tools:
- Sifter
- Muffin tin
- Cupcake liner
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
- Toothpick
- Kitchen spoon
Ingredients
- p (7 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 3/4 tsp (4 mL) cinnamon
- 1/2 cup (125 mL) organic cane sugar
- 2 sachets of baking stevia
- 1 cup (250 mL) rhubarb, diced
- 1/2 cup (125 mL) organic dried apricots, chopped
- 2 medium free-range eggs
- 1/4 cup (60 mL) safflower oil
- 3/4 cup (180 mL) low-fat buttermilk
- 1/2 cup (125 mL) pecans, chopped
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