After a long cold winter, Spring has finally arrived, what great craic! Craic is an Irish word for fun and enjoyment, typically mixed in with alcohol and music, but still an expression of delight that we can shed our winter clothes and enjoy the sun, and a new growing season. I was particularly delighted to see my rhubarb plants already growing and I can’t wait to dig into a fresh stalk of tart delight. Then again I have always preferred sour over sweet.
In any event, rhubarb is one of my favourite vegetables, not least of which is that it is likely the easiest plant to take care of. Edwardians simply adored rhubarb and used it in recipes for breakfast, lunch and dinner. Today we start the day off right with healthy rhubarb oatmeal gems (muffins).
Healthy Rhubarb Oatmeal Gems
Healthy Protein Rhubarb Oatmeal Muffins
Ingredients
- 2 cups finely chopped, fresh or frozen rhubarb
- 1 cup milk
- 1 tsp. lemon juice
- 1/2 cup unsweetened applesauce
- 2 1/2 cups whole wheat flour
- 1/2 cup brown sugar
- 1 1/2 cups sugar (or sugar substitute)
- 1 cup large flake rolled oats
- 1 tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
Instructions
- Preheat oven to 350°F, and prepare muffin tins.
- In a bowl, whisk together the eggs, milk, lemon juice, and applesauce.
- In another large bowl mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and powder, and salt.
- Make a “well” in the center of the dry ingredients, and pour the egg mixture in, and stir just until combined.
- Gently stir in the chopped rhubarb.
- Spoon the batter into muffin tins.
- Bake about 28 – 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for about 5 minutes, and then remove to a cooling rack
Notes
My Favorite Rhubarb Recipes
These are my favourite recipes to use rhubarb from breakfast to cocktails.
