wholegrain rhubarb muffins with apricot and ginger
Servings 12
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
Oat flour adds a nice nutty flavour to these muffins. If you don’t have oat flour you can make some by whirling rolled oats around in a food processor until a fine powder is formed. All purpose flour can be subbed in for the whole wheat pastry flour if you don’t have that handy. The rhubarb from my garden was quite spindly; I used six stalks to come up with one cup of diced rhubarb. If your rhubarb is more robust, be sure to dice it into little bits. About 1 cm square pieces is what you’re after.