Recipe of the month - Rhubarb Ginger muffins
Since we are entering into spring, I wanted to share a recipe that uses an ingredient currently in season. When we eat foods in season we are able to obtain the full nutrient value of the food at it's best. I am not a great lover of Rhubarb personally but it low in calorie and high in fibre so every once and a while it won't cause any harm.
1/4 tsp sea salt
1/4 cup maple syrup*
1/4 cup coconut oil, melted
1/2 tsp baking soda
1 cup whole grain spelt flour
1 cup almond flour
1 cup nondairy milk, oat, almond, etc.
1 tsp fresh ginger, finely grated
2 tsp baking powder
2 stalks rhubarb, see instructions
1. Preheat the oven to 190C and grease or line a standard muffin tin. Chop one stalk of rhubarb finely, and slice the other diagonal for topping the muffins.
2. In a large bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.
3. In a smaller bowl, whisk the milk, maple syrup, coconut oil, and ginger until combined.
4. Add this to the flour mixture and stir.
5. Fold the finely chopped stalk of rhubarb into the muffin mixture.
6. Fill the muffin tins evenly with the batter, then top with a couple of pieces each of the sliced rhubarb.
7. Bake for 20-22 minutes, or until golden. Cool for ten minutes in the tin before removing and cooling fully on a rack.