Rhubarb and Strawberry Whole Wheat Muffins
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0.0
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
6 muffins
-
Calories
419 kcal
-
Cuisine
Vegetarian
Rhubarb and Strawberry Whole Wheat Muffins
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Roasted strawberries and rhubarb come together with whole wheat spelt flour and a rhubarb and strawberry compote for a decadent weekend breakfast. Freshly baked muffins for breakfast. Yes please!
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Ingredients
- COMPOTE:
- 300 g rhubarb chopped, 10 oz
- 200 g strawberries hulled, 7 oz
- 125 g raw sugar ½ cup
- Zest and juice of 1 lemon
- Muffins:
- 200 g whole wheat spelt flour 1 ¾ cups
- 1 ½ tsp baking powder
- 75 g raw sugar ⅓ cup
- 1 egg
- 125 ml milk ½ cup, either dairy or not milk
- 75 ml olive oil or coconut oil ⅓ cup, not extra virgin
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Instructions
- Begin by making the compote. Preheat the oven to 160 celsius (320 Fahrenheit). Place the compote ingredients into a roasting pan lined with baking paper and toss to combine. Bake for 25 minutes, or until soft.
- Increase the oven temperature to 200 celsius (400 fahrenheit). Place the flour, baking powder and raw sugar in a bowl and whisk to combine. Combine the liquid ingredients in a jug and whisk to ensure the egg is well incorporated. Add the wet ingredients to the dry and stir until just combined. Measure out ⅓ cup of the rhubarb mixture and add to the batter and stir through. Carefully grease and flour a 6 cup muffin pan and divide the mixture between each cup. Top with a little more of the compote and bake for 20 to 25 minutes, or until lightly golden and a cake tester comes out cleanly when inserted into the middle of each muffin.
- Carefully remove the muffins from the pan and leave until warm and serve with the remaining compote.
Notes
- You can easily double this recipe. Don't have raw sugar or spelt flour? Simple replace them with plain white flour and regular sugar. Whole wheat spelt flour is worth seeking out though and can often be found in supermarkets these days.
Nutrition Information
Show Details
Calories
419kcal
(21%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
11g
(55%)
Cholesterol
29mg
(10%)
Sodium
24mg
(1%)
Potassium
364mg
(10%)
Fiber
6g
(24%)
Sugar
36g
(72%)
Vitamin A
125IU
(3%)
Vitamin C
23.6mg
(26%)
Calcium
133mg
(13%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 29mg | 10% |
| Sodium | 24mg | 1% |
| Potassium | 364mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 36g | 72% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 23.6mg | 26% |
| Calcium | 133mg | 13% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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