Rhubarb Breakfast Muffins
Written by: Rachel Phipps
These muffins are all about wholesome, breakfast-friendly goodness rather than bakery-style sweetness. Think fruity, oaty and beautifully seeded, with just enough sweetness to complement generous chunks of vibrant field rhubarb. Perfect enjoyed fresh in the morning alongside a cup of strong coffee (and if you’re craving something sweeter, our Lemon & Poppy Seed Muffins are always there for you to try too!).
Instructions
Pre-heat the oven to 180°c and line an 8-hole muffin pan with liners or squares of baking parchment.
Stir together the oats ands pumpkin seeds, and set aside.
In a large mixing bowl, whisk together the flour, bicarbonate of soda, a pinch of salt and the orange zest. Then whisk in 2/3 of the oat and seed mix.
In a jug, whisk together the buttermilk, olive oil, maple syrup, vanilla and the egg until smooth.
Pour the liquid mixture into the dry mix, and whisk until only just combined. Fold in the rhubarb with a rubber spatula.
Divide the batter between the prepared muffin liners, and sprinkle the remaining oat and seed mixture over the top. Bake for 20-25 minutes until the muffins are set, and the tops are very lightly golden.
Allow to cool on a wire rack for 10 minutes before eating.
Ingredients
Available in store
- 40g rolled oats
- 20g pumpkin seeds
- 130g self raising flour
- 1/2 tsp bicarbonate of soda
- pinch of salt
- zest of 1/2 orange
- 100ml buttermilk
- 50ml olive oil
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 egg
- 150g chopped rhubarb (approx. 2 stalks)