Rhubarb Muffins

Rhubarb sauce lends these muffins a moist, springy texture and tangy flavor.

Prep time: 20 minutes
Cook time: 20 minutes
Yield:  12 muffins

3 cups whole wheat flour
1 cup wheat bran
Stevia or equivalent, and honey*
2 teaspoons baking soda
2 teaspoons baking powder
2 eggs
1 cup rhubarb sauce
1 cup milk
1/4 cup orange juice
1/4 cup olive or canola oil
1 teaspoon vanilla
the zest from one lemon

Preheat the oven to 400.
Whisk the flour, bran, sweetener, baking soda, and baking powder in a large mixing bowl. In a separate bowl whisk the eggs .  Add the rhubarb sauce, milk, orange juice, oil, vanilla, and lemon zest, and whisk thoroughly. Pour the liquid mixture into the bowl with the flour mixture and stir to create a thick batter.

Distribute batter equally to lined muffin cups, and bake for 15-20 minutes or until muffins are firm and a toothpick inserted into the biggest one comes out clean.  These can be served warm, or will keep in the fridge for several days.

*Because of the many health concerns associated with refined sweeteners like sugar, my ultimate objective is to offer recipes that contain none of the stuff.  This goal presents challenges.  Sugar alternatives include chemical sweeteners (which I do not recommend), and plant based sweeteners like stevia.  I like stevia, but the myriad options all have varying “sweetness”. That creates another problem, because accessible recipes need a common, easily obtainable standard, and varying amounts of a sweetener affect the liquid/dry balance.  Stevia also has a flavor that some people don’t like when used exclusively as a sweetener. This is an evolving issue. At the moment, I like a balanced mixture of stevia and a sweetener like honey or maple syrup.

Photo and recipe by Tod Dimmick

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