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.)
We have been fond regulars of Little Missy Patisserie since it first opened, with awesome coffee & delicious savoury & sweet treats, what’s not to like? Everyone is so friendly & it has a gorgeously homely feel. We feel like old friends now & felt it would be ok to ask if we could take our “real cameras” in for a photo shoot this morning. Oonagh was so lovely & agreed to our favour, she is such an amazingly talented pastry chef.
So my foodie chef friend & photography study buddy Ellie joined me for the shoot. (read her blog post & she her photos here)
I arrived a bit early so had to have a coffee & suss out the conditions (plus test out my new lens!!)
OK there was a brief quiet moment with not too many customers, a great opportunity to shoot the delicious goats cheese, heirloom tomato & fresh basil tart, just as I’m styling it a guy comes in with these gorgeous mini yellow tomatoes (I have forgotten the variety) perfect timing!!
Ellie arrived & styled up the scene, we just knew we had to take out a slice & have that for breakfast later (after taking it’s photo another million times!)
Should we do more savouries? No we need to do the sweets!!
Let’s get our lemon brûlée tart action shot with the blow torch, I am so excited I can’t hardly breathe!!
So now that is done & I’ve calmed down a bit, we have selected out the food to be shot, styled & eaten over the next hour or so.
We felt very privileged to be able to use the “special fork”. Another great reason this is the perfect place for a photo shoot is their gorgeous collection of vintage plates, cutlery & tea pots. Food styling heaven!
Styled by Ellie – cracked tart (I don’t mean you Ellie!!) See the instagram video here.
Go Ellie, go!!
Rhubarb & custard pastry – The rhubarb came from my garden!
The blackberry & hazelnut dome I’m sure it has a much fancier name that I will find out & update for you 🙂
Which shot of these 3 is your favourite?
And chocolate & coffee what better way to finish up? Note to selves make sure you only order 1 coffee at a time not 2 at a time, because they don’t look as fresh after you have taken 10 million shots!!
Thanks so much for an amazing morning with delicious, gorgeous food & coffee Oonagh & the gang!! You are all superstars!!
Who loves a bit of Jam? I do but I find the traditional recipe just a bit too sweet so I like to add less sugar. I like the latest idea of adding chia seeds to thicken it so you can use less sugar. It is just so easy to make Jam & chutneys in the Thermomix, it does the cooking & stirring for you. It is not recommended to do a double batch because it could boil over. Always take out the MC from the Thermomix lid & place the simmering basket on top to let out some moisture & catch any splatters.
Here we have the traditional raspberry jam made in the Thermomix with some rhubarb from the garden & a splash of rosewater – the recipe is coming soon!! Perfect to go with my scone recipe.