I grow rhubarb, I don’t do anything to it it just grows – that’s my favourite kind of gardening!! Maybe it grows so well because I got the original plant from my green thumb Mum? Anyway I have so much of it I am always on the hunt for a good rhubarb recipe either sweet or savoury, and I will upload more of my favourite rhubarb recipes soon – however this Rhubarb Crumble Muffin recipe is a regular because it is so easy & we normally have all the ingredients available. Watch me make them in my live facebook video.
You can replace some or all of the rhubarb with apple if you wish.
220 grams Spelt Flour (white or whole), Or plain white flour or ½ of each
2 teaspoons baking powder
120 grams Rapdura Sugar, Or normal sugar
150 grams trimmed rhubarb
100 grams buttermilk, Or plain yoghurt or milk
60 grams coconut oil, Or vegetable oil
2 teaspoons vanilla extract
1 teaspoon cinnamon ground
Optional Crumble Topping
2 tablespoons Butter
2 tablespoons Shredded coconut
2 tablespoons almonds, or hazelnuts
½ teaspoon cinnamon ground
2 tablespoons brown sugar
Preheat oven to 180 degrees.
Place rhubarb into TM bowl 1 sec speed 6. Scrape out of the bowl & set aside. No need to clean the bowl.
Add all the wet ingredients & sugar & process for 5 secs speed 5.
Add flour & baking powder & rhubarb process 3 secs on speed 5 till just incorporated.
Scrape mixture into paper muffins cases.
Make optional topping as per below if you want to.
Sprinkle with optional crumble topping if desired. (No need to clean the bowl after making the muffin mixture- place all the crumble topping ingredients into the TM bowl [locked] & turbo a couple of times, you still want them still a bit chunky. Sprinkle a little on top of each of each muffin.)
Could the world possibly need another whole orange cake recipe? I’m sure this popular recipe that has been tweaked many times over so here is my version to join all the others. The original recipes had the oranges being boiled for about 1 hour, I just love how the Thermomix makes this such an easy recipe but whizzing up the almonds into almond meal & whizzing up the whole oranges, plus it’s a great one for all those that love gluten free food.
Not many ingredients & it’s super easy to make.
Mill 250g almonds, 200g raw sugar & 2/3 of a vanilla bean with 2/3 tsp cream of tartar & 1/3 of a tsp bicarb soda for 20 secs speed 9.
Add 2 oranges that have been cut in half & 3 eggs chop on speed 7 for 10 secs, scrape down the bowl & repeat. Pour into a lined & greased 20 cm tin & bake for 45 mins at 180 degrees.
While the cake is cooking, place 50g sugar & 1/3 vanilla bean with zest from 1 orange into the TM bowl & chop for 20 secs speed 10. scrape down the bowl & add 50g orange juice cooking for 5 mins 100 degrees speed 1 & then add 25g butter & cook for 3 mins 80 degrees speed 1.
Skewer the hot cake a few times & pour the syrup over.
You may like to decorate with orange segments fresh lemon thyme & rosebuds if you are feeling a bit fancy 🙂
Yes as may have guessed I have quiet a few Cookbooks, & I couldn’t resist getting the Milk Made Cookbook by Nick Haddow & the first recipe I had to make was this delicious tart – What’s not to love? beetroot & goats cheese a match made in heaven 🙂
This recipe is another yummy one from Dani Valent & you just need to sign up to her newsletter to get this recipe for free at www.danivalent.com. Our family loves this recipe so much we have it laminated & on the fridge. We always have to make 2 batches each time we make it!!.