Ingredients (for 12 pieces): 340 grams Rhubarb, 1 Oranges, l egg, 5 tbsps vegetable oil, 115 g sugar, 1 tsp vanilla, 1 pinch salt, 140 g lowfat buttermilk, 250 g pastry flour, 2 tsps baking powder, powdered sugar for dusting
Preparation: Preheat oven to 180°C. Line wells of a muffin tin with paper liners.
Rinse rhubarb, trim and cut into small pieces. Rinse orange in hot water, pat dry and finely grate zest. Squeeze out juice. Mix egg with orange zest, juice, vegetable oil, sugar, vanilla, salt and buttermilk. Mix flour with baking powder in a mixing bowl. Pour in egg mixture quickly and stir just until all ingredients are moist. Fold in rhubarb and pour batter into paper liners. Bake on middle rack until golden brown, about 25 minutes.
Carefully remove muffins from tin and cool on a wire rack. Serve dusted with powdered sugar.