Post in collaboration with Comvita
The tartness of Rhubarb is combined with 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.
Rhubarb Streusel Muffins with Manuka Honey
Makes 12
Ingredients
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
200ml Milk
90ml Oil (I used a Coconut Oil Blend)
170g Rhubarb, washed and ends trimmed off
Streusel Topping
2 Tbsp Oats
2 Tbsp Plain Flour
2 tsp Honey
1 tsp Oil
1 tsp Cinnamon
2 Tbsp finely chopped toasted Hazelnuts (optional)
Method
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.
♥ Pin me for later...
Disclosure: This is a commissioned recipe for Comvita. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy and promise to bring you only the cream of the crop.
