Rhubarb Muffins

Ingredients

• 350 g rhubarb
• 1 Organic Orange
• 1 egg
• 75 ml rapeseed oil
• 100 g honey
• 1 tsp vanilla powder
• a pinch of salt
• 150 ml buttermilk
• 250 g spelt whole‑grain flour
• 2 tsp Baking powder

Instructions

1. 1.

   Wash, trim and cut the rhubarb into small pieces. Rinse the orange hot, pat dry and grate its zest. Squeeze out the juice. Beat the egg with the orange zest and juice, rapeseed oil, honey, vanilla powder, salt and buttermilk. In a separate bowl mix the flour and baking powder, then quickly fold in the wet mixture. Gently fold in the rhubarb.

2. 2.

   Spread the batter into the cups of a muffin tin lined with paper liners. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for about 25 minutes until golden brown. Carefully lift the muffins from the tin and cool them on a wire rack.