• Jenn Koski

Rhubarb Fruit Burst Muffins



Ingredients: 1 pkg plain pancake ¼ tsp baking powder ¼ cup fine diced rhubarb 1 ounce of milk or water ½ tbsp chopped WF jams

Topping: ¼ tsp super fine diced rhubarb ½ tbsp chopped WF jam Mix well

Method: Preheat oven to 350 Line mini muffin tin with 5 parchment liners Mix plain pancake and baking powder together, add in milk, rhubarb and jam. Mix until smooth. Spoon evenly in the 5 mini muffin tins, and top with the fine diced jam and rhubarb. Bake for 13-15 minutes. Remove from oven and cool

Recipes yields 1 unrestricted packet, 1 sweetener and ½ cup of select vegetables.


Dea's Recipe Creation

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