strawberry + rhubarb crumble muffins, a recipe made for mixing it up

rhubarb

Are you a list writer? Or more of a free spirit, able to roll through life and summon the gods of ‘winging it’?

I confess, I am a bit of a list writer. Believe me, I often wish it weren’t so. But writing things down helps clear my mind for other, more fun things. Otherwise I am constantly reciting the things I need to do, hoping not to forget anything. Pen and paper help me out with that. But when it comes to food, that’s where my hidden free spirit is really allowed to shine.

StrawberryRhubarb

Yes, this may mean that I am always without one thing we really need, but hey, this just inspires extra creativity, right? When it comes to savoury food, I hardly ever have a plan when I start to cook. An idea, yes, but rarely an end. Maybe this is why I find it hard to ever cook a recipe as it is written, and why it is even harder for me to write one, because I usually end up throwing in a bit of this and a pinch of that, never really measuring, just going with the flow… anyway, here is a recipe just for the likes of me, where you can add whichever fruit takes your fancy and it will always turn out super delish.

Strawberry and Rhubarb Crumble Muffins customised from Classic Earth Market muffins found in Wholefood Baking by Jude Blereau

CookedMuffin

  • 1 quantity cinnamon and nut crumble topping
  • 400g fruit of your choice, chopped into good-sized chunks
  • 130g white spelt flour
  • 145g wholemeal spelt flour
  • 2 1/2 teaspoons baking powder
  • 75g rapadura sugar or raw sugar
  • 125ml milk
  • 125ml buttermilk, kefir milk or yoghurt
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 80g unsalted butter, melted and cooled a little

Preheat the oven to 180 degrees C. Place paper cases into a 12 hole muffin tin.

For the dry mix, place the flours, baking powder and sugar in a bowl and give it a good whisk, breaking up any lumps. Add your chopped up fruit (keep it chunky so you get good fruity bits in your cooked muffin) and stir gently, giving the fruit a light coating so it doesn’t clump together. I used rhubarb and strawberries as they were calling my name, but here is where you get to make it your own! Choose whichever fruit is calling to you, bananas, berries, plums, figs… you get the idea, it’ll all be good. If your fruit is on the fragile side, we’ll add it later so it doesn’t get smooshed.

For the wet mix, place equal amounts of the two milks in a measuring cup to make 185ml. Add in the egg, vanilla and cooled, melted butter and whisk together.

Fold together the wet and the dry mixes gently, until just combined. Here is where you add that extra milk if you feel you need to. And if your fruit is fragile you can fold it in now too.

MuffinMix

For the topping combine 70g raw nuts (I used walnuts), 1 teaspoon ground cinnamon, 2 tablespoons desiccated coconut and 2 tablespoons rapadura sugar in a bowl. Please, please make the topping!! It makes these muffins a bit more special, and adds great texture. Trust me, do it!

Spoon the muffin batter into your cases, and sprinkle generously with the crumble topping.

ReadyForOven

Bake for 30-40 minutes or until golden. Remove from the oven, cool in the tin for 10 minutes, then remove from tin and cool on wire racks.

I must confess I didn’t have any wholemeal spelt, so I used only white spelt, and substituted in 40g hazelnut meal which I did have hanging around. Yes, I can never play it straight when it comes to cooking.

TrayBaked

And when you think they are just cool enough to eat, make yourself a cup of tea, call the kids into the kitchen and enjoy a quiet moment of freshly baked goodness.

These muffins aren’t super sweet, but they are beautifully light and pretty delicious. And as per usual when it comes to muffins, eat them as soon as you can! The same day is best, but if it is the following day, give them a gentle warm in the oven and they will breathe life anew. Enjoy.

Bite

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