Wholegrain muffins with fresh spring rhubarb, apricot, and ginger two ways - a Throwback Thursday post from The Muffin Myth archives.
Since finishing my last exam nearly a month ago I’ve been working a tonne, often teaching two different courses in the same day. On the days when I do end up with a block of free time, I load up this mammoth to-do list and genuinely convince myself each day that it will be an easy matter to knock off item after item. Each evening I find myself confused and a little disappointed as to why it is that I have accomplished but one or two things on the list, if anything at all.
Sigh.
My remaining days in Vancouver (there are six of them now) are going to be a whirlwind of work and packing and attempting to sort through the chaos of my room and selling at least part of my business and saying goodbye to friends and studying Swedish and getting my fix of blending and pureeing things as I leave my kitchen electronics behind. Oh, and walking across the stage and getting a little bit of paper that says I know a little about food and nutrition.
“Update blog” has been on my list most days, as has “make muffins”. I had been testing out batches of pear and buckwheat muffins for some time, and I finally gave up on my vision after my mother announced that they were her least favourite of any muffin I had ever made. My sister, Emily, suggested that instead my mom announce what ones were her favourite and she declared, “all of the other kinds”.
So when, a few weeks ago, I noticed rhubarb had appeared in our garden, I decided to switch gears from the failed pear and buckwheat muffin and tackle a rhubarb muffin instead.
These muffins are formed from a blend of oat flour and whole wheat pastry flour. The moisture base and sweetness comes largely from dried apricots, chopped and boiled and broken apart with a little baking soda, much like the date base in these muffins. There is just a very little bit of sugar sprinkled on the rhubarb to draw some of the moisture out of it, and just a smidge sprinkled over the tops of the muffins to add a little crunch. Both fresh grated ginger and diced candied ginger add spice, and the flavour blends well with the tart rhubarb and the sweet apricots to make a nice fresh tasting spring time muffin.
Botanically, rhubarb is a vegetable but it tends to be treated as a fruit, despite its tart flavour. In the same family as buckwheat, this low-sugar plant is full of dietary fiber, potassium and vitamin C. Rhubarb also contains catechin, a flavonol that may contribute to heart health, as well as polyphenols and antioxidants. It's also rich in B-vitamin complexes such as folate, riboflavin, niacin, thiamin, and panthothenic acid.
wholegrain rhubarb muffins with apricot and ginger
Ingredients
- butter for tins
- 1 cup finely chopped dried apricots
- 1 cup water
- 1 teaspoon baking soda
- 1 cup diced rhubarb
- 1 tablespoon granulated sugar
- 3 tablespoon extra virgin olive oil
- 2 eggs
- 1 cup milk
- 2 tablespoon fresh grated ginger
- 2 tablespoon finely chopped candied ginger
- ¾ cup oat bran
- 1 cup oat flour
- 1 ¼ cups whole wheat pastry flour
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ Tbsps granulated or raw sugar
Instructions
- Preheat your oven to 350°F / 180°C. Rub 12 muffin cups with butter, and set aside.
- Combine the chopped dried apricots and water in a small sauce pan and bring to the boil over high heat. Add baking soda - this will cause it to foam up quite a bit. Remove from heat and give it a little stir, then set aside to cool.
- In a small bowl, combine diced rhubarb with 1 tablespoon of granulated sugar. Toss to coat, and set aside.
- In a large bowl sift together the oat flour, whole wheat pastry flour, baking powder, 1 tablespoon sugar, and salt.
- In a medium bowl combine olive oil, eggs, and milk, and whisk until well combined.
- Add the cooled apricots, grated ginger, chopped candied ginger, and the oat bran.
- Add the dry ingredients to the wet mix, and mix carefully. Add the diced rhubarb and mix until well distributed.
- Spoon into 12 prepared muffin tins, and sprinkle the tops with the remaining ½ tablespoon of sugar.
- Bake for 30 min, rotating the pans once half way through.
Notes
Originally post May 25, 2011
Heather Mason @Nutty Nutrition says
sorry I'm behind here, are you getting your PhD? If so, congrats! or, congrats to whatever paper you are getting! haha.
Also, gotta love Mom's for being honest!
Katie Trant says
Haha, no. This is a repost from 2011 when I got my BSc in nutrition. Sorry for the confusion! I'm bringing back old posts occasionally on Thursdays and it does say that in 2 places, but is easily missed! I was offered a PhD at the end of my MSc, but turned it down... for now anyways. Maybe one day!
Linda @ Veganosity says
Haha! I'm a bit like your mom, just ask Alex. 😉 Sometimes things come out of my mouth that sound worse than intended.
These sound amazing Katie. I love rhubarb and I can't believe it's already growing in your garden! Lucky. I'm going to have to give these a try.
Katie Trant says
My mom is endlessly pragmatic, always tells it exactly like it is. This a re-post from a while ago, sadly that house and garden no longer exist! But the rhubarb would be poking up at this time of year already. Such lovely stuff!
Alissa says
I've been on a muffin baking kick lately, and I've also been looking for some recipes that make good use of rhuarb, which I have very little experience with. This recipe sounds perfect - I think I'll give it a try for my next batch of muffins!
Katie Trant says
I hated rhubarb when I was a kid (probably because my parents forced it on us from the garden) but now I totally love it in crumbles, pies, and definitely in these muffins.
Tawnie Kroll says
looks delish!!
Katie Trant says
Thanks Tawnie! It's been a while since I made these, but it's the perfect time of year for rhubarb recipes!