Rhubarb

Rhubarb Crumble Muffins

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.

muffins-hr

rhubarb-muffins

Mini Rhubarb Muffins without the crumble topping

 

Rhubarb Crumble Muffins
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12 Muffins
 
You can replace some or all of the rhubarb with apple if you wish.
Ingredients
  • 12 portion(s)
  • Rhubarb Muffins
  • 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
  • 1 egg
  • 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
Instructions
  1. Preheat oven to 180 degrees.
  2. Place rhubarb into TM bowl 1 sec speed 6. Scrape out of the bowl & set aside. No need to clean the bowl.
  3. Add all the wet ingredients & sugar & process for 5 secs speed 5.
  4. Add flour & baking powder & rhubarb process 3 secs on speed 5 till just incorporated.
  5. Scrape mixture into paper muffins cases.
  6. Make optional topping as per below if you want to.
  7. 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.)
  8. Bake for 20 mins until golden & cooked through.

 

Little Missy Patisserie

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!!)

Kev's coffee

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!!

Yellow tomatoes

Tart

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!)Tart 2

Tart outside

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!!

Tourch

Tourch 1

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.

Sweet Treats

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!

Lemon tart 3 - THE BEST

Styled by Ellie – cracked tart (I don’t mean you Ellie!!) See the instagram video here.Brulee cracked

Go Ellie, go!!

ZOOM Brulee

Rhubarb & custard pastry – The rhubarb came from my garden!

Rhubarb custard pastry

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?

Blackberry & hazelnut dome Blackberry cake Cake blackberry

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!! Chocolate

Chocolate 2

Thanks so much for an amazing morning with delicious, gorgeous food & coffee Oonagh & the gang!! You are all superstars!!

old mixer bowls

Jam – That’s good!

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.

Rasberry jam