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.
Community Allotment
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 really 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.
Rose Syrup
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
- Almond rhubarb loaf cake (vegan)
- Nonnettes – rhubarb & rose honey cakes
- Polenta rhubarb cake (gluten-free)
- 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.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these spelt rhubarb muffins, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more muffin recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Spelt Rhubarb Mini Muffins. PIN IT.
Spelt Rhubarb Muffins – The Recipe
Spelt Rhubarb Muffins with a Hint of Rose
Ingredients
- 125 g unsalted butter melted
- 2 eggs
- 250 g kefir, buttermilk, sour milk or watered down yoghurt
- 250 g rhubarb already trimmed – finely chopped
- 350 g wholemeal spelt flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 160 g golden caster sugar
- 3-4 tbsp rose syrup
Instructions
- 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 a preheated oven at 180℃ (350℉, Gas 4) 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.
Notes
Nutrition Estimate
Sharing
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.
Jill Colonna says
I adore rhubarb with rose, as you know. Love the addition of spelt, though, too. They sound fabulous!
Choclette says
Oh yes, I was so pleased to discover another rhubarb & rose fan Jill.
Nico @ yumsome says
Rhubarb and rose – a match made in Heaven! I love your use of kefir too, I imagine it works so well. Unfortunately, I don’t like milk kefir (although I do have water kefir on the go all the time), so I’d have to use yoghurt, I think. I’m already salivating at the thought of it!
Choclette says
Water kefir is delicious. It might even be worth trying in these cakes. It will give them a slightly different texture, but the chemical process should be the same.
Sisley says
I made them and they taste wonderful. A really lovely taste and perfect for picnics.
Choclette says
Oh did you Sisley? How lovely. I’m glad you liked them and thanks for letting me know. Any photos?
nessjibberjabberuk says
This is why I need roses in my garden! What a lovely addition to the top of the muffins and another way to use up the rhubarb glut!
Choclette says
Everyone needs roses in their garden – most especially deep scented old-fashioned rose – mmm!
Julia Frey says
I absolutely adore that you combined rhubarb with spelt flour. Two of my favourites. What great looking, wholesome muffins!
Choclette says
Thanks Julia. I have a lot of spelt and rhubarb bakes on Tin and Thyme. A favourite combination.
Anna | Serving Dumplings says
Love these flavors, how cute are these!
Choclette says
Thanks Anna. Rhubarb and rose is an underrated combination, but one that works very well.
Sisley White says
These look so cute and I can imagine they taste incredible too. What a great flavour combo.
Choclette says
Thanks Sisley. Love rhubarb in bakes at this time of year.
Angela Roberts says
Rhubarb is such fun! I love these healthy muffins and can’t wait to have these for breakfast.
Choclette says
Yes, it is fun, especially if you’re lucky enough to get some nice pink or red skinned sticks.
Ceri Jones says
Rhubarb and Rose are such fantastic flavour partners. Love how you’ve combined them in the wholesome muffins – bitesized!
Choclette says
I’m a big fan of bitesized. They’re usually enough to satisfy, without filling you up.
Jo Allison / Jo's Kitchen Larder says
I think you might have noticed already my absolute love for rhubarb! lol These muffins sound fantastic! Do you think I could use rose water instead of syrup? I have a small bottle in the cupboard which I bought a while ago now prompted by Nigella’s new book back then (couple of years ago I think) lol. No sure about the quantities though, it seems quite strong. Love the look of your beautiful rose by the way! Thank you for sharing these with #BakingCrumbs 🙂
Choclette says
Aw thanks Jo. Yes, I know you are a fellow rhubarb lover. I reckon you, Janice and I need to get together. I only used the rose syrup to brush the tops, so you could make a simple syrup solution and then add some rose water bit by bit until you get a taste you think will work.
Janice says
What a lovely flavour combination, I love rhubarb and I must try this.
Choclette says
I know you love rhubarb Janice. Whenever I make anything rhubarby, I always think of you 😀
Jenny Walters says
These look fantastic. I love the fact that you used them to celebrate your grand occasion. What fantastic provenance. I too have only grown to love rhubarb in my later years but I have more than made up for it. I absolutely adore it now and these muffins are right up high on my to bake list. Thank you for sharing them with #’BakingCrumbs
Choclette says
Aw, thanks Jenny. Well it was someone else’s grand occasion, but rhubarb fit it perfectly. Everyone, young and old, enjoyed them – apparently!
Jenny Paulin says
I am intrigued about rose flavouring with rhubarb but I can see how it must work in a bake. I love how colourful these look too Choclette. Thank you for sharing with #bakeoftheweek x
Choclette says
It’s not the most obvious pairing for sure, but rose and rhubarb are a perfect match.
Hannah says
These look delicious! I’ve never cooked with rose syrup before but I really have to try it now!
Choclette says
Rose syrup is my go to summer flavour enhancer. I love it.
angiesrecipes says
Wish I could reach in and grab a couple of them for my tea! They look GREAT!
Choclette says
Thanks Angie. I’m a big fan of rhubarb, so I’ll be joining you 😀