Rhubarb Cornmeal Muffins
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8 muffins
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Course
Baked Goods
Rhubarb Cornmeal Muffins
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Light and airy, spiced and moist, with tangy pockets of rhubarb and crunchy addicting edges, these muffins are a spring delicacy. Use only fresh rhubarb and enjoy them the same day they are made.
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Ingredients
- 3/4 cup fine cornmeal
- 1/4 cup ground almonds
- 1/3 cup whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1/2 teaspoon ground cardamom
- 1/2 cup raw cane sugar
- 2 medium eggs
- 1/3 cup coconut oil melted slightly
- 1/2 cup PLAIN yogurt
- 1 1/4 cups chopped rhubarb small dice
Instructions
- Preheat oven to 350F. Line a muffin tin with 8 large baking papers.
- In a medium bowl, whisk together cornmeal, ground almonds, flour, baking powder, baking soda, salt and cardamom.
- In a larger bowl, beat cane sugar, eggs and coconut oil together until smooth.
- Add in the yogurt, followed by the dry ingredients.
- Sprinkle in the chopped rhubarb and fold together very lightly until just combined. It's okay if there are a few streaks of flour remaining.
- Divide between the muffin liners and place on the middle rack in the oven.
- Bake for about 17-20 minutes, or until the tops no longer feel spongy. Cool for 5 minutes in the pan, then slide a butter knife around the edges and pop them out to enjoy warm.
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