Rhubarb Apple Muffins

Prep:20minCook:20min

A delicious breakfast or snack, these slightly sweet muffins are loaded with juicy tangy rhubarb, soft and fluffy, with added texture from the oats. ** Modified from website version to suit

Updated at: Thu, 17 Aug 2023 11:32:28 GMT

Nutrition balance score

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Ingredients

24 servings

3 cupswhole wheat flour

1 cupsugar

2 tablespoonbaking powder

1 cuprolled oats

2 cupmilk

4 tablespoonslemon juice

4eggs

large

2 teaspoonartificial vanilla extract

alcohol

325grhubarb frozen

75gred apple

Instructions

Step 1

Preheat the oven to 400 F or 200 C. Line 2 muffin pan with 24 muffin cases

OvenPreheat

Muffin Pan

Step 2

Roughly chop the rhubarb and apple into cubed pieces of same size

Knife

rhubarb frozen325g

red apple75g

Step 3

In a bowl, add the milk and lemon juice, stir and then add the oatmeal.

Bowl

Spatula

milk2 cup

lemon juice4 tablespoons

Step 4

4. Stir in the oats very well so they can all soak and soften

Spatula

rolled oats1 cup

Step 5

Then add the remainder of the wet ingredients and using a fork, beat so the eggs are well combined with the rest of the wet ingredients. Set aside.

Spatula

Fork

artificial vanilla extract2 teaspoon

eggs4

Step 6

In a separate large bowl, measure out the remaining dry ingredients and combine with a spoon so everything is mixed in well.

Spatula

whole wheat flour3 cups

sugar1 cup

baking powder2 tablespoon

Step 7

Add the wet ingredients to the dry ingredients, and stir just enough until combined. Make sure you do not over mix as this will toughen the muffins.

Spatula

Step 8

Take a large spoon and add the batter to the 24 muffin liners.

Ladle

Step 9

Place a few pieces of rhubarb on top of each muffin so it sits on top.

rhubarb frozen325g

red apple75g

Step 10

Bake for 18 - 20 minutes, until golden brown and the cake tester comes out clean.

OvenHeat

Step 11

Remove from the oven and allow to cool in the muffin pan for 5 minutes and then transfer to a cooling rack.

Step 12

Serve whilst warm or store in an airtight container.

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Notes

1 liked

0 disliked

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Bree Dulmage· 2 years ago

Go-to

Will add cinnamon to next time, as well as blending in the rhubarb / apple deeper into the batter, not just leaving on top, the muffin beneath the topping is a little bland, although it's a lovely crumb and moisture.

Rhubarb Apple Muffins

Nutrition balance score

Ingredients

Instructions

Notes

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