Post in collaboration with Comvita
The tartness of Rhubarb is combined with Manuka Honey in these fruity oaty muffins which are free of refined sugar but packed with taste and goodness. A crunchy crumbly streusel topping finishes them off to perfection.
I'll pretty much always opt for a starter over desert. The exception to this would of course be Cheese. There are however a couple of ingredients that if featured on a dessert menu can lure me over to the dark side. One is Peanut Butter and the other is Rhubarb. Over the years I've had mixed success with growing my own Rhubarb. I barely got enough for a single crumble until a garden redesign meant that I had to uproot and relocate my plant. All of a sudden it began to flourish and there was no stopping it. One of my most popular blog posts combines it with one of my other loves. Yup it's Rhubarb Gin. A quick look back my recipe archives found plenty more inspiration for this perfectly pink vegetable (yup really - it's not technically a fruit!) Rhubarb and Ginger Brioche Bread and Butter Pudding, Rhubarb Curd and Rhubarb & Ginger Pavlova.
Rhubarb in it's natural state is of course very tart and requires to be cooked with added sweetness. Normally this would be plenty of sugar but in this recipe I've opted for a more natural sweetener. Comvita Manuka Honey. If you promise not to laugh I'll let you into a secret. For some reason I struggle to say Manuka. When I see it written down my mind goes straight to 'Hakuna Matata' and my Manuka turns into Makuna. Whilst we all know that Hakuna Matata means No Worries, what exactly does Manuka mean? To be honest I wasn't entirely sure, I knew it was up there with the superfoods but didn't really know why. Time for some research to swot up on the Unique Manuka Factor.
Produced in New Zealand from the nectar of the Manuka tea tree plant, Manuka is a monofloral honey which has long been prized for its unique anti bacterial and nutritional qualities. It is is viscous in texture and strong in flavour (my children who are total honey monsters absolutely love it). Historically it has also been used medicinally for aiding sore throats, skin conditions and digestion. To reap the benefits of Manuka you can enjoy it straight off the spoon for an intense hit or incorporate it into your meals, drinks, snacks and recipes.
Because of it's popularity and a result of the high premium paid for manuka honey, an increasing number of products now labelled as such may potentially be counterfeit or adulterated. To ensure you are buying genuine Manuka honey always look for the UMF® quality mark. The Unique Manuka Factor Honey Association recently developed a new scientific test to ensure all Manuka honey with this mark is genuine and of the highest purity and quality. This means you are assured of getting exactly what you are paying for.
Comvita are a natural health company who have been producing world renowned Manuka honey since 1974 in New Zealand’s Bay of Plenty. All of the Manuka honey in their products bears the UMF quality mark. For my Rhubarb Streusel Muffins recipe I used Comvita UMF 5+ Manuka Honey so you'll have 'No Worries' about the authenticity and can enjoy all the goodness from nature.
Rhubarb Streusel Muffins with Manuka Honey
225g Plain Flour
3 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1/2 tsp Salt
60g Rolled Oats
1 Free Range Egg
60g Comvita Manuka Honey
90ml Oil (I used a Coconut Oil Blend)
170g Rhubarb, washed and ends trimmed off
2 Tbsp Oats
2 Tbsp Plain Flour
2 tsp Honey
1 tsp Oil
1 tsp Cinnamon
2 Tbsp finely chopped toasted Hazelnuts (optional)
Preheat the oven to 190c and place paper cases in a 12 hole muffin tin.
In a large bowl sift together the flour, baking powder, bicarbonate of soda and salt. Then add the rolled oats.
Finely chop the rhubarb and set a dozen pieces aside for decoration. Tip the remainder of the rhubarb into the dry mixture.
In a separate bowl beat the egg with a fork before adding the Comvita Manuka Honey, milk and oil. Combine well.
Pour the liquid ingredients into the dry mixture and stir until just combined.
Spoon into the prepared muffin tin.
To make the streusel topping use the tips of your fingers to combine the oats, flour, honey, oil and cinnamon into a crumble like crumb. For extra crunch add finely chopped toasted Hazelnuts.
Sprinkle the streusel topping over the muffins and top each with a piece of the reserved rhubarb.
Bake for 18 minutes until the muffins are lightly browned and spring back when pressed gently.
My blogging colleague Janie at Hedgecombers has whipped up a delicious sounding batch of Dairy and Gluten Free Chocolate Brownies using Comvita - hope she's saved me one! Do head on over and check out the recipe - tell her I sent you.
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Disclosure: This is a commissioned recipe for Comvita. As always, all views expressed are my own.
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