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,…These are also a great tasty food gift & will make a great dessert or a cool breakfast on-the-go,…:)
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 canola oil. I also used unsweetened kefir, without added cream, to lighten the muffins. It is a lot healthier & lighter that way. I added coconut 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 – raising flour
50 gr finely ground almonds
1/2 teaspoon of freshly 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 coconut sugar or a bit less
300 ml unsweetened Kefir, no added cream!!!!
125 ml of canola oil
1 large free range & organic egg, beaten
1 tablespoon home-made vanilla extract
1. Preheat the oven to 190° C.( 375 F ) I always use a fan oven. Adjust your oven to the right temperature.
2. Take your not silicon muffin pan & line with 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 flour, ground almonds, nutmeg & cinnamon together. Mix well.
4. In another large bowl, beat coconut sugar, kefir, oil, beaten egg & vanilla extract together until all well joined. Stir this mixture into the flour mixture until just joined. 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 to 10 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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