It’s again the time of rhubarb. I always wait for it as this is definitely something fresh and very special. And now that I discovered that strawberries give me vertigo (I believe that only treated strawberries and eaten in mass harm me. I tried wild strawberries and they had no effect on me) I love rhubarb even more.
I made some muffins with fresh rhubarb out of the garden. I just used my already proofed dough for the plum cake I made a few years ago. They came out so delicious that I made another batch just days after with cherries I found at the market. Great as well. Any fruit is perfect I think.
Enjoy these nice spring muffins, fresh and perfect for an afternoon sitting in the garden or on your sunny balcony!
- 30 gr coconut flour
- 50 gr almond meal or flour
- 1/2 tsp baking soda
- pinch of salt
- pinch bourbon vanilla
- 3 eggs
- 100 gr raw honey
- 4 tbsp ghee (melted)
- 500 gr fresh cutted rhubarb (or any other fruit)
- Preheat oven at 180°C/375°F.
- In a bowl mix all the dry ingredients.
- Add eggs, honey and ghee into the dry flour mix and combine well.
- Put the dough by spoonfuls into the muffin tin, don't fill up more than 1/3 of the muffin forms.
- Now top the dough in the forms with pieces of rhubarb.
- Bake for 20 to 25 minutes or until lightly golden on the top.
- Take them out of the oven and let them cool on a cooling rack.
When baking the toothpick doesn't really give you the complete idea if they are ready as the fruit is very moisture. Trust your oven and your own feeling when they are done.
You can use any other fruit but I would recommend not to take too 'watery' fruit. Plums or cherries are a great choice for example.
For decoration you can take some icing sugar (e. g. Sukrin)
For further information:
Information about rhubarb
18 recipes with rhubarb
