If you grew up in a house with a rhubarb plant, you know that your parents were always searching for ways to utilize their never ending supply. Rhubarb crisp, rhubarb jam, strawberry rhubarb pie, stewed rhubarb and even in my household rhubarb jello (…do not recommend!). If you are lucky enough to have someone with a rhubarb plant in your life, I am sure they are willing to share! This edible stalk is high in fibre, vitamin K (important in blood clotting and bone health) and vitamin A (antioxidant). Anthocyanins (a type of antioxidant) are what help give rhubarb its rich red color. Antioxidants are important in preventing cell damage that can lead to heart disease, cancer and diabetes.
Anyway – back to the muffins! One of my favourite rhubarb recipes is an adaptation of a Best of Bridge recipe my mom used to make every summer. This rhubarb muffin recipe turns out perfect every time. It is also definitely a healthier muffin than the ones you find on grocery store shelves. Although the streusel like topping on top is delicious, if you are looking to ‘healthify’ them further – it is optional. In addition, this recipe is incredibly versatile (I’ve made it with apples or berries in the winter instead when rhubarb is harder to come by). But, possibly my favourite thing about it is that it only has 10 ingredients! All you need is the Minimalist Pantry plus rhubarb. Happy eating!
10 Ingredient Rhubarb Streusel Muffins
Equipment
- Muffin tray
- Mixing bowls
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
Muffins
- 3/4 cup plain yogurt or sour cream*
- 1/4 cup vegetable oil*
- 1 large egg* beaten
- 1 1/3 cups whole wheat flour*
- 1 1/2 cups diced rhubarb or other fruit like apples or berries
- 1/2 cup brown sugar* packed
- 1/2 tsp baking soda*
- 1 tsp cinnamon*
Streusel Topping (optional)
- 1/2 cup chopped walnuts*
- 2 tbsp melted butter*
- 1/2 tsp cinnamon*
- 1/4 cup brown sugar*
Instructions
Ingredients = Minimalist Pantry Items (*) +
- rhubarb
Prepare
- Wash and dice rhubarb. Finely chop walnuts if you will be adding topping.
- Prepare a muffin tin with paper/silicon liners or grease well.
Cook
- Mix together yogurt, vegetable oil and egg. Stir to combine.
- In a separate bowl – mix together flour, rhubarb, baking soda, sugar and cinnamon
- Mix wet ingredients into the bowl with the dry ingredients and stir to combine.
- If adding topping, melt butter in small bowl and add remaining sugar, cinnamon and chopped walnuts to the butter.
- Divide muffin batter evenly into 12 muffin cups and spoon topping onto the top of each.
- Bake at 350F for 25-30 min. Let cool fully before putting in a container.
Eat
- Eat within 5 days or place in freezer for up to 3 months
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