Rhubarb is hardy, full of flavour and it comes up at a time when everyone is longing for fresh garden produce. It used to be that every Prairie garden had a rhubarb patch. As a result, it’s been used in fruit compotes, baked in crisp, cobblers and cakes, made into jam, relish or chutney and served as a beverage. This week we’ve adapted one of our PPEP recipes “Fresh Raspberry Muffins” to make “Fresh Rhubarb Muffins”. The sweet topping contrasts really nicely with the tartness of the rhubarb. The recipe makes 16 muffins, so there’s lots to share with family or friends or to freeze for a quick grab and go snack or lunch.
Fresh Rhubarb Muffins (Serves 16, Serving Size 1 Muffin)
Muffin Topping: Optional
2 Tbsp all-purpose flour 30 mL
3 Tbsp brown sugar 45 mL
1 Tbsp oatmeal 15 mL
½ tsp cinnamon 2 mL
1 Tbsp orange zest 15 mL
1 Tbsp butter 15 mL
1 cup all-purpose flour 250 mL
1 cup whole-wheat flour 250 mL
¾ cups granulated sugar 175 mL
2 tsp baking powder 10 mL
¾ tsp baking soda 3 mL
¼ tsp salt 1 mL
1 large egg 1
1 ¼ cups raspberry yogurt 310 mL
3 Tbsp canola oil 45 mL
1 tsp vanilla 5 mL
1 tsp orange zest 5 mL
1 cup fresh rhubarb, diced 250 mL
- In a small bowl, mix flour, sugar, oatmeal, cinnamon, lemon zest together. Add butter or margarine and blend with a fork until mixture resembles coarse crumbs. Set aside.
- Preheat oven to 375oF (190oC). Line 16 muffin cups with paper or silicone liners.
- In a large bowl, mix together all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt.
- In a small bowl, whisk together the egg, yogurt, canola oil, vanilla and lemon zest.
- Stir the egg mixture into the flour until combined. The batter will appear thick, but resist over-mixing.
- Gently fold the fresh rhubarb into the batter
- Spoon the muffin batter into prepared muffin cups, filling the paper cup. Sprinkle the tops with equal amounts of muffin topping.
- Bake in the centre of the oven for 18-20 minutes or until lightly browned and a toothpick placed in the centre of the muffin comes out clean.
About this recipe: Substituting rhubarb for raspberries in these muffins gives them an extra tangy burst of flavor – a great way to wake up your taste buds and celebrate spring.
Per serving: 165 kcal, 4.5 g fat, 1 g saturated fat, 28 g carbohydrate, 1.2 g fibre, 3.6 g protein, 138 mg sodium. Canada’s Food Guide Servings: 0.1 Vegetables and Fruit, 0.7 Grain Products, 0.1 Milk and Alternatives. Nutritional analysis by PPEP.