Rhubarb Patch Muffins
|Cereal||180 Milliliter (3/4 Cup)|
|Olive oil||1 Teaspoon|
|All purpose flour||355 Milliliter (1 1/2 Cup)|
|Baking powder||15 Milliliter (1 Tablespoon)|
|Cinnamon||1 Teaspoon (5 Milliliters)|
|Salt||1⁄2 Teaspoon (3 Milliliters)|
|Egg||1 , slightly beaten|
|Apple juice||180 Milliliter (3/4 Cup)|
|Vegetable oil||60 Milliliter (1/4 Cup)|
|Rhubarb||1 Quart, chopped (960 Milliliters)|
|Sugar||180 Milliliter (3/4 Cup)|
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).