Rhubarb season is now in full swing. These fluffy rhubarb muffins contain wholemeal spelt flour and kefir. This means they’re particularly gentle on the digestive system. They’re also really easy to make and a sure fire winner. Bursts of tart rhubarb and just a hint of rose transform these workaday muffins into something just a little bit special.
Last week, I was invited to a celebration at our local community allotment. Thanks to the team’s dedicated and persistent efforts, they finally managed to get a water supply put in. No more heaving buckets of water from miles around. What better way of celebrating this than with a grand tap turning ceremony, complete with village mayor. Sadly, I was unable to make it, but I thought I’d make some sort of mini rhubarb cakes for those that could. After all, they’ve given me permission to help myself to some of the allotment’s rhubarb.
As befits a community event, invites had gone out to people of all ages. As well as the workers and assembled dignitaries, a group of pre-school teenies, who help out on the allotment, were going to be there. I wasn’t too sure that rhubarb would quite be their thing. When I was knee high to a grasshopper, I wasn’t too keen on rhubarb. Then again, I’d never had my mini spelt rhubarb muffins.
Spelt Rhubarb Muffins with a Hint of Rose
As these spelt rhubarb muffins were destined for all ages, I thought I’d better leave out my usual ground almonds in case of allergies. Everything but the sugar was organic and the spelt flour and kefir are kind to tiny tums. I also put in less sugar than you’ll find in an average muffin. Quite frankly, I find that sweet bakes often have far more sugar than they need.
The only thing that took me slightly longer to prepare than your average muffin was chopping the rhubarb finely. But don’t worry, it really won’t add too many minutes to your day. Once this slightly time consuming chore is done, they’re incredibly easy to make.
Place your dry ingredients into a large bowl and stir in the rhubarb. Break in the eggs, add the melted butter and kefir and stir until everything is just about mixed. All you need to do then is spoon the mixture into muffin moulds and away you go. I reserved some of the chopped rhubarb to place on top of the muffins prior to baking, but this is optional. It looks pretty, but sometimes time is of the essence.
With this amount of mixture, I made 24 mini muffins and six normal sized ones. So this is very much a mix and match recipe. You could make 18 normal size muffins or 36 mini muffins or some other combination entirely. The muffins are in your court.
Once baked, the muffins are soft, fluffy and delicious. You wouldn’t really know they were made with wholemeal flour at all.
Do I Need Kefir?
If you’re unable to get hold of kefir, you can use buttermilk or sour milk instead. You can even water down some yoghurt, if that’s all you have. The sour element reacts with the bicarbonate of soda and helps your bake to rise. This is particularly important when using wholemeal flour.
Can I Use Standard Wholemeal Flour Instead of Spelt?
If you’ve only got regular wholemeal flour to hand, it’s fine to swap it for the wholemeal spelt. It won’t give quite the same result, but the rhubarb muffins will still be good. Just sieve the flour first and chuck any bran left in your sieve into the compost bin. Bran inhibits the cakes’ rise, which is why wholemeal flour bakes generally don’t rise as well as those made with plain flour.
The rose I use to make rose syrup has, astonishingly, produced a rose this year. We dug it up from its Cornish home last year and it’s survived, even though we’ve stuck it in a pot. We need to get the garden organised until we can plant it properly. Anyway, on discovering that I had a blooming rose, I felt the need to make a batch of rose syrup. And what better use for rose syrup than to brush it over the top of spelt rhubarb muffins as soon as they emerge from the oven?
CT reckoned he could just about taste the rose, but if nothing else it gives the tops a layer of sweetness and makes them shine too.
Other Tin and Thyme Rhubarb Bakes You Might Like
- Gluten-free rhubarb polenta cake
- Nonnettes – rhubarb & rose honey cakes
- Remarkable rhubarb cake
- Rhubarb bundt cake with ginger glaze
- Rhubarb friands with white chocolate
- Rustic rhubarb galette with orange spelt flaky pastry
If you’re looking for further inspiration, I have masses of rhubarb recipes on the blog. I’m very fond of rhubarb.
Thanks for visiting Tin and Thyme. If you make these spelt rhubarb muffins, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Spelt Rhubarb Mini Muffins. PIN IT.
Spelt Rhubarb Muffins – the Recipe
Spelt Rhubarb Muffins with a Hint of Rose
- 125 g unsalted butter – melted
- 2 eggs
- 250 g kefir or buttermilk
- 250 g trimmed rhubarb – finely chopped
- 350 g wholemeal spelt flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 160 g golden caster sugar
- 3-4 tbsp rose syrup
- Melt the butter over a low heat and take off the stove as soon as it’s melted. Allow to cool a little.
- Whilst the butter is melting, finely chop the rhubarb. Reserve a few pieces to decorate the tops.
- Place the flour, baking powder, bicarbonate of soda and sugar in a large bowl and whisk to incorporate everything and get rid of any lumps. Stir in the rhubarb.
- Make a large well in the centre. Break in the eggs. Add the butter and stir briefly. Add the kefir or buttermilk and stir everything gently together until everything is just about mixed in. Try not to over mix or you could end up with tough muffins.
- Divide the mixture between 36 mini muffin cases or 18 regular size ones. Place with 2-3 pieces of the reserved rhubarb on top of each one.
- Bake in the middle of the oven for about 20 minutes for the mini muffins and 25-30 for the larger ones. The muffins should be well risen and golden with no wobble to be seen.
- As soon as the muffins come out of the oven, brush liberally with the rose syrup. Leave to cool for ten minutes, then turn out onto a wire rack to cool completely. Or just eat them whilst warm.
I’m sharing this batch of spelt rhubarb muffins with Apply to Face Blog for #BakingCrumbs. It also goes to Mummy Mishaps for #BakeOfTheWeek, JibberJabberUK for #LoveCake and Easy Peasy Foodie for #CookBlogShare.