This morning some lovely ladies had set-up a stall selling jams, baked goods and produce from their gardens in order to raise money for Australian Red Cross. I came home with some blood plum jam and a bunch of rhubarb. I do have my own rhubarb plant, but I don’t think it is quite ready to harvest from yet. My first thought was to make some of these muffins that my son loves. The great thing about these muffins is that you don’t need to pre-cook the rhubarb- just slice it and throw it in the batter.
Rhubarb and Coconut Mini-muffins
Makes about 24 mini-muffins or 12 regular sized muffins
120g high-fibre plain flour
100g wholemeal plain flour
2 tbsp dessicated coconut
2 tsp baking powder
100g caster sugar
¾ cup coconut milk
1 large egg
¾ cup vegetable oil (I used melted coconut oil but olive oil would work equally well)
1 cup finely sliced rhubarb (about two stalks)
– Preheat oven to 180°C and grease muffin tray with coconut oil.
– Whisk together the dry ingredients in a large bowl.
– Whisk together the oil, milk and egg (Don’t worry if it doesn’t look as though it is mixed together well).
– Make a well in the centre of the dry ingredients and add the wet ingredients.
– Mix until just combined and then mix through the rhubarb.
– Spoon into wells of muffin tray (the batter may seem a little stiff at this stage, especially if you have used coconut oil, but it is fine).
– Bake for about 20-25 minutes or until nicely browned (probably longer for regular sized muffins- I would recommend doing the skewer test with larger muffins to check that they are cooked through).
– Cool in tray for 5 mins then turn onto a rack to finish cooling.