A lovely way to use fresh rhubarb. The muffin mixture seems quite dry but the rhubarb releases it’s juices during cooking and these muffins turn out to be surprisingly moist. You could use other flours, but I think the spelt flour complements the tart rhubarb really well. These are great on the go breakfast snacks – and freeze really well. They are also fab with some yoghurt or crème fraiche and some extra berries or banana on the side.
Rhubarb Spelt Muffins
- 200g raw rhubarb – diced into small pieces
- 280g Spelt plain flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 100g coconut palm sugar
- 1 teaspoon ground cardamom (about 6 pods)
- 1 teaspoon ground ginger
- 240ml milk
- 1 egg
- 100g melted butter
- Mix the dry ingredients together (including the rhubarb)
- Mix the wet ingredients together (milk, egg and butter)
- Add the wet to the dry and quickly stir together.
- Spoon the mixture into your muffin cases – this makes 10 large muffins.
- Cook for 20-25 minutes, 180c/350f/Gas 4 – the muffins should be turning golden brown on top.
They keep for a couple of days – or freeze them individually.