It must be rhubarb season? Well, Aldi had 400g packets of rhubarb for 69p! Gary has always said he doesn’t like/hates rhubarb crumble so I bought some to try & change his mind… And it turns out he does rather like rhubarb crumble after all!
Anyway, I was in Aldi again and noticed the rhubarb had been reduced to 29p per packet – bargain or what? So I bought a couple with the intention of trying out some new recipes. I didn’t really fancy anything super fattening so I started browsing for a healthy rhubarb recipe. I ended up adapting a recipe from Rachel Allen’s Home Cooking – substituting the plain flour for wholemeal flour and using greek yogurt instead of milk. This is the first time I have ever dared to adapt a recipe and I am pleased to say that it worked fine.
And I reckon the muffins are pretty healthy! If you fancy trying them here is the recipe:
You Will Need:
150g soft light brown sugar
1tbsp sunflower oil
1 tsp vanilla extract
100ml greek yogurt
100g rhubarb, finely diced
175g wholemeal flour
1 tsp baking powder
1 tsp bicarb
How To Make:
Preheat the oven to 200degC and line a muffin tin with cases (makes 12). Place 125g of the sugar, the sunflower oil, egg, vanilla extract and yogurt into a bowl and mix well. Stir in the rhubarb. Mix in the flour, baking powder, bicarb and salt – stir until just combined (do not over-mix). Pour into the muffin cases. Sprinkle the remaining sugar on top of the batter in each case. Bake for 18-20mins.
These really were yummy, both hot out of the oven and cold. The rhubarb added a really nice flavour and even Gary liked them! By the time I got round to taking a picture there were only 3 muffins left (ooops) after we ate plenty and gave my brother some to take home!
I will definitely make these again. They would also be nice with a crumble style topping on top of the muffins… mmmm!
So I still have some rhubarb left over – any more ideas for fab recipes using it?? x