I recently added an “All Recipes” page to the blog and putting it together gave me the opportunity to go through my archives and see what I’ve come up with in the nearly 2 years (!) I’ve been writing in this little space. The number of muffin recipes was pretty shocking – just 4 – especially for someone who’s always declared themselves more of a muffin eater than a cookie one.
The perfect opportunity to begin remedying that muffin shortage came up when I headed back to London after an Easter weekend at home, not only with a large dark chocolate egg but an armful of rhubarb from the garden!
Though there are a couple of months to wait before the garden is overflowing with vegetables again, along with the few swiss chard and spinach leaves I was excited to discover a load of rhubarb wrestling its way out of the “forcing pot” in search of sunlight. I think it’s the pinkest and prettiest rhubarb I’ve ever seen! It was just a shame I had to chop off the green leaves to get it into my bag…
I saved a little to make my favourite Stewed Rhubarb with Orange then chopped up the rest to go into some sweet, snack-size muffins – lovely with a cup of tea!
These are pretty simple and quite similar to my Strawberry & Rhubarb Polenta Cake (also vegan & gluten-free). They’re also very adaptable and don’t have to be Rhubarb & Ginger Muffins at all! If you don’t like ginger just skip it or try a little cinnamon, and if you don’t have rhubarb to hand then you can substitute other chopped fruit or berries.
- 1/2 C Almond flour
- 1/2 C Oat flour
- 2 Tbsp Potato OR Tapioca Starch
- 1 Tbsp Ground flax
- 1/3 C Coconut sugar
- 1/8 tsp Salt
- 1 tsp Baking powder
- 3/4-1 tsp Ground ginger
- 1/4 C Unsweetened apple purée OR 2 Tbsp oil + 2 Tbsp apple purée
- 1/2 tsp Vanilla extract
- 1/2 C (scant) Almond milk
- 1/2 tsp Apple cider vinegar
- 3/4 C (scant) Chopped rhubarb
- Preheat oven to 180C/350F and line a muffin tin with paper cases.
- Whisk or sieve together all the dry ingredients in a large bowl.
- In a medium bowl, whisk together the wet ingredients.
- Add wet to dry and stir until well combined.
- Fold in chopped rhubarb.
- Fill paper cases 3/4 of the way full and bake for approx 22 minutes.
- Leave to cool for 5 minutes in the tin then place on a cooling rack to cool fully.
* I grind my own oat flour in my high-powered Froothie blender
Is anyone growing anything this year? I don’t have my own garden in London unfortunately but I’m growing some mushrooms with this snazzy kit!
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