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.
Recipe by Arwen's Thermo Pics - Hobart Thermomix Consultant at https://arwensthermopics.com/rhubarb-crumble-muffins/