As the new season rhubarb comes to an end, I’m making the most of its cheery pink stems in my weekly bakes. Enter these rhubarb and spelt muffins: the sharpness of pink rhubarb and nutty flavour from the spelt flour mean they’re not overly sweet – perhaps even justifiable for breakfast. They’ve got a hint of orange zest and you could even put in a little ginger, if you fancied. To make them, you will need:
60g unsalted butter, melted and cooled
1 egg, beaten
½ tsp vanilla extract
2 clementines, zest only
85g plain flour
100g spelt flour
½ tsp baking powder
½ tsp bicarbonate of soda
80g golden caster sugar
120g rhubarb, cut into 0.5cm slices
2 tsp demerara sugar
Preheat the oven to 180C/ 160C Fan/ Gas 4. Line 8 of the holes in a 12-hole muffin tin with paper cases (or more if you’re using smaller cases/ tin). Combine the melted butter, yoghurt, egg, vanilla and clementine zest in a small bowl.
Put the flours, baking powder, bicarbonate of soda and caster sugar in a large bowl, then pour in the egg mixture.
Fold together until combined; there should be no pockets of flour, but it should still look lumpy. Fold through most of the rhubarb, keeping some back for the topping.
Divide the mixture evenly between the paper cases, topping each with some of the reserved rhubarb, then scatter over the demerara sugar.
Bake for 25-30 minutes, until well risen and golden; a skewer inserted into the centre should come out clean. Remove from the tin and cool on a wire rack before serving.
What are you baking this weekend?
Recipe for rhubarb and spelt muffins adapted from Waitrose Food.