In the first flush of rhubarb growth this year I had the ambition to post a week's worth of recipes using rhubarb. A rhubarb recipe a day. That may have been a great idea but it was waaay too ambitious! I did the experimenting, the rhubarb harvesting and chopping, the tasting, the photographing, but the posting? Just didn't get to it. What can I say? There were little ones to watch and wedding dresses to sew. Gardens to plant and weed. Walks to be taken and books to read.
I know that rhubarb is less plentiful than it was (my plants have slowed down but are still thriving) and maybe everyone else's rhubarb enthusiasm has waned but the recipes are too good not to share. At least we thought so. And so - today - the first of two rhubarb muffin recipes. These muffins are pretty straight-forward, healthy but not packed. A good snack, not a power muffin - but still a long way from a piece of cake called a muffin.
If you haven't discovered the trick of using a large trigger-type scoop for loading your muffin tins - try it. It's the smoothest way to do the job. Evenly sized muffins and no messy drips :)
1/2 cup unbleached white flour
1/2 cup sprouted whole wheat flour
1/2 cup oatmeal
1/4 cup milled flaxseed
1/4 cup almond flour
1 cup brown sugar
2 Tbsp chia seed
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 tsp vanilla
1/4 cup coconut oil
1/2 cup plain Greek yogurt
1/2 cup buttermilk (or soured milk of any type)
2 1/2 cups finely chopped rhubarb
In a large bowl mix together the flours (white, whole wheat, almond), oatmeal, flaxseed, chia seed, brown sugar, baking powder, baking soda and sea salt. Add the chopped rhubarb and toss to coat.
In another smaller bowl mix the egg, vanilla, melted coconut oil, yogurt, and buttermilk. Add to the mixture of dry ingredients and rhubarb. Stir only until the dry ingredients are incorporated.
Divide the batter into paper-lined muffin tins and bake at 375 degrees F for 25 minutes or until golden.