optional Vegan and Sugar Free
I made a chocolate birthday cake for my friend recently, and I was so impressed with myself. It was a fudge layer cake with chocolate ganache and I decorated the top and everything! With little edible sugar flowers and silver drops spelling out HAPPY BIRTHDAY! I took a photo of it and snapchatted basically every single person I knew, claiming I was Lord of the Cakes and they must bow down to me.
And then I looked at the photo more closely, and realised I’d written HAPPY BIRTHAY. Birthay. Wow. I really set myself up there. The worst part is, it’s not even the first time I’ve spelt birthday wrong on a cake. Last time I forgot the H! But last time, I was smart, and didn’t send a picture of it bragging to everyone on my contacts list. THE SHAME!
I kind of made these muffins to comfort myself that I can, indeed, create something worthy of photographing and sharing with everyone. I wanted to use the last few sticks of rhubarb leftover in the fridge. They were getting quite sad and floppy in there (that’s what she said hehehehe…) and I kept picturing the delicious pairing of cinnamon and poached rhubarb I have on cereal every morning, but in muffin form.
I looked up a basic muffin ratio on the internet, pre-sugar and add-ins like buttermilk and fruit, and decided I’d adapt it myself. I was nervous because the recipe didn’t have any sweetness in it or fruit measurements yet, and the batter came out looking clumpy and strange. But they turned out absolutely perfectly.
You can see from the photos how perfectly they rose and how crunchy the top layer became. I’ve adjusted the recipe I used slightly to give more rhubarb in the centre and a slightly sweeter batter, because I used almost no sweetener at all. The spices in the batter came out really sweetly and perfumed my house while they were baking. Soo good fresh from the oven.
I talked about that amazing moment you get when you produce the perfect muffin when I made the Best Banana Muffins, and the Chocolate Fudge Vegan Orange Cupcakes. Well these are my favourite fruit filling muffins. You don’t have to fill it with fruit, you could put nutella, a chocolate ball, anything really. The muffin mix is strong enough to hold anything!
There’s no refined sugar or butter in these muffins, and the addition of wholemeal flour makes them a little healthier than the usual muffin affair. They’re still rich and a little bit naughty though! Perfect for weekend mornings 🙂
200g (1.5 cups + 1 tbsp) plain flour
130g (1 cup) wholemeal flour
3 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
125g (1/3 cup) runny maple syrup or honey
3 eggs (or flax eggs for vegan)
125ml (1/2 cup) olive oil
120ml (1/2 cup) natural or coconut yogurt
450g (1 pound) rhubarb, cut into chunks + 2 tbsp maple syrup
Preheat the oven to 165C (330F) and line 10 muffin holes with papers. In a small saucepan, stir the rhubarb and honey together with a splash of water. Cover with a lid and stew until soft for 10-15 minutes, stirring occasionally.
In a large bowl, whisk together all the dry ingredients. In a separate bowl, whisk the eggs and add in the oil and yogurt. Combine the wet and dry together, add a splash of milk if the batter is too dry. Spoon half the batter in to the muffin cups. Make a depression in the centre and put in a few pieces of rhubarb. Add the other half of batter and press down to cover the rhubarb completely.
Bake for 25 minutes, until risen and golden on top. Eat them warm!