Rhubarb breakfast muffins

Rhubarb Breakfast Muffins
Healthy Rhubarb & Apple Muffins

Rhubarb is in season but I always struggle to know what to do with it. Apart from crumble I get a bit stuck. You can’t eat it raw (well you can but it’s very tart) and it doesn’t really lend itself to anything savoury, unless you pickle it – which I don’t have time for. So what else can you do with it?
Well, as you can see, I decided to make muffins but these are no ordinary muffins, these are my attempt at a ‘healthy-ish’ breakfast muffin (basically I’m bored of granola and want to eat cake for breakfast).
This was a bit of a challenge though, in my experience low calorie muffins taste like sweetened dog shit, so how do I make mine taste good with only half the sugar and no butter? To be honest I don’t know. I made this recipe up with a load of things I thought might work and to my astonishment, they actually did.
I like to eat mine in a bowl with yogurt but they’re also good for scoffing on the go – depends how late for work you are.


Rhubarb breakfast muffins
Makes 12 / Hands on time 20 mins / Total time 40 mins + cooling /

You’ll need:
Muffin cases and a 12 cup muffin tin
150g caster sugar
175g rhubarb, diced
2 tbs rapeseed oil
1 egg
130g full-fat Greek yogurt
1 tsp vanilla extract
200g plain flour
50g chopped walnuts
20g pumpkin seeds
¼ tsp sea salt flakes
½ tsp ground ginger
1 tsp baking powder
1 tsp bicarbonate of soda
Topping
Handful of oats
Demerara sugar for sprinkling
Greek yogurt to serve (optional)


Muffin Rules
Rule 1. Don’t over mix. Over mixing will produce tough muffins. 

Rule 2. Be quick! As soon as you combine the wet and dry ingredients, the chemicals in the raising agents will start to rise. Get the muffins in the oven as soon as possible. 


Method
1. Preheat an oven to 190°C/170°C fan/375°F/gas mark 5. Line 12 muffin cases in a muffin tin. In a large mixing bowl, add the sugar and the chopped rhubarb and give it a good stir. Add the egg, oil, vanilla, salt, yogurt and combine well.
2. Stir in the walnuts along with the pumpkin seeds before adding the flour, ginger, baking powder and bicarbonate of soda. Mix quickly until just incorporated and spoon swiftly and evenly into the muffin cases – a heaped tablespoon each should suffice. Sprinkle each muffin with oats and Demerara sugar and bake in the oven for 15-18 mins.
3. Leave to cool on a cooling rack and serve with a dollop of yogurt or enjoy on the go. Store in an airtight container lined with kitchen roll and consume within 4 days. Suitable for home freezing.


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian   – Suitable for home freezing once baked. Wrap individually in clingfilm and freeze for up to 3 months. Defrost the night before and enjoy for breakfast the next morning.



Spiced pumpkin muffins

Spiced Pumpkin Muffins
Spiced Pumpkin Muffins

Fancy doing something sweet with a pumpkin that isn’t pumpkin pie? Pumpkin pie is a horrible, wet disappointment – much like Bestival. Call yourself a dessert? You should be ashamed of yourself!
Anyway, if you decide you can be bothered to wrestle a pumpkin, then why not grate it and put it in some muffins? That’s what I did.


Spiced pumpkin muffins
Makes 10 / Hands on time 20 mins / Total time 40 mins / V
3 large eggs
175ml rapeseed oil
175g light brown sugar
1 tsp vanilla extract
200g pumpkin or butternut squash, grated
100g crushed pecans for
80g sultanas
175g self-raising flour
2 tsp cinnamon + extra for dusting
1 tsp ginger
1 tsp baking powder
Topping
200g cream cheese
125g icing sugar


Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Beat the eggs, oil, sugar and vanilla extract for 5 mins in a large bowl. Add the grated pumpkin, crushed pecans, sultanas and give it a good mix. Sift the flour, cinnamon, ginger and the baking powder straight into the mixture and fold until combined. Spoon into muffin cases and bake for 20 mins.
2. Cool the muffins on a rack before attempting to frost. Make the frosting by mixing the cream cheese and icing sugar together. ice the muffins and decorate with pecans and a dusting of cinnamon.

HALLOWEEN SPECIAL: Spiced Pumpkin Muffins
HALLOWEEN SPECIAL: Spiced Pumpkin Muffins

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian



 

Lighter blueberry muffins (mofns)

3


I call muffins ‘mofns’ because I think it’s funnier. Also, it’s what I call my dear housemate/life partner Isabelle. I made these mofns in an attempt to cheer her up after her moron boyfriend broke up with her last week. She didn’t eat any of them in the end, turns out not everyone feels the need to binge-eat after a break up like I do… So I ate most of them on her behalf – I’m a good friend like that. The rest sadly went in the bin because I accidentally got drunk and left them out in the sun. So, not an overly successful baking experience but the mofns I did manage to eat, were very nice and relatively guilt-free – if you don’t slather them in butter like I do…


Lighter blueberry muffins (mofns)
Makes 12 / Takes 35 minutes /
You’ll need: 12 muffin cases, muffin tin, electric whisk
250g self-raising flour
1 ½ tsp baking powder
50g light unsalted butter
75g caster sugar
1 Punnet blueberries
½ lemon, juiced
2 large eggs
235ml semi-skimmed milk
½ tsp sea salt flakes


Method
1. Preheat oven to 160°C/140°C fan/325°F/gas mark 3.
2. Sift the flour, baking powder and salt into a bowl. Add the butter and with your fingers rub it into breadcrumbs. Add the sugar and blueberries before putting to one side.
3. Whisk the eggs, milk and lemon juice together in a separate bow with an electric whisk. Add the wet mixture to the dry and fold until just combined – be careful not to over fold, the mixture can be a little lumpy.
3. Fill the 12 muffin cases with roughly 3tbs of mixture each and bake in the oven for 20-25 mins. Leave the mofns to cool for 10 mins in the tin. Serve warm spread with butter or leave to cool fully. Will keep for 3-4 days in an airtight container.



If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian   – Suitable for home freezing once baked. Wrap individually in clingfilm and freeze for up to 3 months. Defrost the night before and enjoy for breakfast the next morning