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Rhubarb and spelt muffins
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The sharpness of pink rhubarb and nuttiness of spelt make these pretty muffins extra special. Spelt flour is lower in gluten than plain flour, so they’re light and airy, too.
60g unsalted butter, melted and cooled
1 egg, beaten
½ tsp vanilla extract
2 clementines, zest
85g plain flour
100g spelt flour
½ tsp baking powder
½ tsp bicarbonate of soda
80g golden caster sugar
120g rhubarb, cut into 0.5cm slices
2 tsp demerara sugar
1. Preheat the oven to 180˚C, gas mark 4. Line 8 of the holes in a 12-hole muffin tin with paper cases. Combine the melted butter, buttermilk, egg, vanilla and clementine zest in a small bowl. Put the flours, baking powder, bicarbonate of soda and caster sugar in a large bowl, then pour in the egg mixture. Fold together until combined; there should be no pockets of flour, but it should still look lumpy. Fold through most of the rhubarb, keeping some back for the topping.
2. Divide the mixture evenly between the paper cases, topping each with some of the reserved rhubarb, then scatter over the demerara sugar. Bake for 25-30 minutes, until well risen and golden; a skewer inserted into the centre should come out clean. Remove from the tin and cool on a wire rack before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in February 2015.
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