Favourite spring flavour combination
There’s a fantastic time late in the spring where the rhubarb’s been out for a few weeks, and the first strawberries appear. How can you not immediately celebrate this perfect pairing with some muffins?
Do pay attention to the size of the pieces of rhubarb you cut – if they’re too big their sourness will be quite a contrast in the muffin; if they’re too small they won’t be noticeable.
2 1/2 cups spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon cinnamon
1/2 tsp sea salt
1 cup diced rhubarb (about 1 large or 2 thin stalks, sliced down the middle and cut in 1/2-inch pieces)
2/3-3/4 cup maple syrup
1/3 cup applesauce
1/3 cup sour milk (1 tbsp cider vinegar + non-dairy milk)
1/4 cup sunflower or grapeseed oil
1 teaspoon pure vanilla extract
1/2 cup sliced strawberries
optional topping: 1 tbsp organic sugar + 1/4 tsp cinnamon (not pictured above)
Preheat oven to 375oF. Prepare 12 muffin cups with liners or a light coating of oil and set aside.
Whisk together the flour, baking powder and soda, salt and cinnamon in a large bowl. Add the rhubarb Pour in the maple syrup, applesauce, sour milk, oil and vanilla. Mix together just until all the flour has been absorbed. Gently fold in the berries. Portion evenly into the prepared muffin cups. Slide them into the oven and bake for 25 minutes, until the tops are domed and a toothpick inserted in the centre comes out clean.
Stores in an airtight container for 2 days, or in the fridge for up to a week.
Makes 12 muffins.
If you're interested to know, the first time I made these the taste was good, but they were too moist, really, and didn't rise properly. I'd put in less dry ingredients and more wet ingredients and set the oven at a lower temperature (than what's listed in the recipe above). I'm sure you can see the difference: