Fluffy muffins made with wholemeal spelt flour and kefir, which means they're gentle on the digestive system. Bursts of tart rhubarb and just a hint of rose transform these workaday muffins into something just a little bit special.
Course: Afternoon Tea, Breakfast, Dessert, Snack
Keyword: cakes, kefir, muffins, rhubarb, rose, wholemeal spelt flour
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.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.