A divine rhubarb spiced muffin
Don't you want to take a big bite???
A few days ago, I made these lovely rhubarb muffins. These are a bit lighter & a bit more moist then I made before but they are so lovely & yummy,…
Again, my parents gave me fresh rhubarb from their garden. So, I couldn’t refuse,…
I added cinnamon, nutmeg & finely ground almonds to the muffins. These ingredients add a lot of flavour. I didn’t want to use butter & substituted it for sunflower oil. I also used kefir to lighten the muffins. It is a lot healthier & lighter that way. I added dark brown sugar because it adds a lot of flavour to the rhubarb.
Recipe: For about 9 large muffins + 8 normal muffins // or for about 16 normal muffins
380 gr fresh rhubarb, washed, cleaned & pad dry with kitchen paper, cut up into little chunks.
300 gr self – rasing flour
50 gr finely groud almonds
1/2 teaspoon of fresh grated nutmeg
1/4 teaspoon of ground cinnamon or more according to your taste/ I used less because I didn’t want the cinnamon to overpower the muffins.
200 gr dark brown cannonade sugar
300 ml Kefir
125 ml of sunflower oil
1 large free range & organic egg, beaten
1 tablespoon of home-made vanilla extract or bought vanilla extract
1. Preheat the oven to 190° C.
2. Take your muffin pan & line with personal muffin papers. I use colourful muffin papers.I used my 12 holes muffin pan.
I also used my silicon, 6 larger holes, muffin or mini cakes moulds. Why? Because i got it for a present & I didn’t use it before.
3. Take a large bowl & place the flour, finely ground almonds, nutmeg & cinnamon together. Mix well.
4. In another large bowl, beat the brown sugar, the kefir, the oil, the beaten egg & the vanilla extract together until all well joined. Stir this mixture into the flour mixture until just combined. Don’t overmix! Now, carefully fold in the rhubarb pieces.
5. My silicon bake ware, I don’t have to grease it. Spoon the mix into the holes of the silicon pan until 3/4 or 4/4 filled. Fill the muffin papers until everything is used up. Fill them also for 3/4 or for 4/4!
6. Place them in the oven on oven trays & bake for about 20 to 25 minutes or until the muffins are risen & golden on top. Test with an oven skewer & prick in the middle of the muffins to see if they are done. If not, place into the oven for a few more minutes. Turn the oven off. Take the trays out of the oven. Leave the muffins for about 5 minutes into the silicon moulds. They will be shiny on the outside afterwords. After 5 minutes, you can take them easily out of the moulds. The other muffins , you can take them easily out with the muffin papers. Let them all cool off on wire racks.
7. When they are completely cooled off, you can place them in 2 airtight containers.
These are lovely on their own or they can be enjoyed with some cinnamon tea or with some good ice cream. Yum!
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You might like other rhubarb recipes on my blog:
1. Spiced rhubarb, pear & coconut crumble
2. Rhubarb & strawberry crumble ( GF, DF, V )
3. Rhubarb, ginger & orange crumble served with hot Devon custard
4. Roasted almond panna cotta with stewed rhubarb & vanilla seeds syrup