Rhubarb Patch Muffins Recipe
I like Rhubarb Patch Muffins especially for its tart flavor. Rhubarb Patch Muffins makes use of a real nice combination. Ideal as a snack or breakfast.
Ingredients
3/4 cup (180 ml) Cereal
1 1/2 cups (355 ml) all-purpose flour
1 tbs (15 ml) baking powder
1/4 cup (60 ml) sugar
1 tsp (5 ml) cinnamon, optional
1/2 tsp (3 ml) salt, optional
1 egg, slightly beaten
3/4 cup (180 ml) apple juice
1/4 cup (60 ml) vegetable oil
1 cup (240 ml) Rhubarb Sauce RHUBARB SAUCE:
1 qt (960 ml) fresh rhubarb, chopped
3/4 cup (180 ml) sugar
Directions
Sprinkle unpeeled garlic cloves with olive oil and wrap in aluminum foil.
Bake in a moderate oven until tender, about 20-30 minutes.
Slice tofu into 12 thin slices, 1 for each canape.
Cut out bread circles large enough to fit the tofu slices.
Saute the bread on one side in olive oil over low heat in a skillet until golden brown.
Saute small mushrooms in olive oil over medium-high heat until tender and brown.
Season with salt.
Layer canapes by squeezing out: the garlic "meat" from each clove onto a bread circle, spreading with a knife.
Top each circle with a slice of tofu and a mushroom.
Place on a cookie sheet and bake for 3-4 minutes at 400°F (205°C).
Bake in a moderate oven until tender, about 20-30 minutes.
Slice tofu into 12 thin slices, 1 for each canape.
Cut out bread circles large enough to fit the tofu slices.
Saute the bread on one side in olive oil over low heat in a skillet until golden brown.
Saute small mushrooms in olive oil over medium-high heat until tender and brown.
Season with salt.
Layer canapes by squeezing out: the garlic "meat" from each clove onto a bread circle, spreading with a knife.
Top each circle with a slice of tofu and a mushroom.
Place on a cookie sheet and bake for 3-4 minutes at 400°F (205°C).
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