Rhubarb and Marzipan Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, fluffy bakery-style muffins studded with tart rhubarb and sweet marzipan. The combination of tangy and almond flavors is unique and complex. Perfect for breakfast or afternoon tea.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 200 g (1 cup) golden caster sugar
- 1 large egg
- 80 ml (1/3 cup) vegetable or coconut oil (melted and cooled)
- 1 tsp vanilla extract
- 230 ml (1 cup) rhubarb yogurt
- 250 g (2 cups + 1 tbsp) plain (all-purpose) flour (plus 1 extra tbsp. to mix with the rhubarb)
- 1 tsp baking soda/bicarbonate of soda
- 200 g (1 2/3 cups) medium diced rhubarb (chopped into small chunks mixed with 1 tbsp plain flour)
- 100 g (3.5 oz) golden marzipan (cut into small chunks)
- 2 tbsp smooth apricot jam (jelly)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 135mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 49mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 135MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.