Hello Lovelies, we longed for it and now it’s finally here: springtime! And with it not only the first blooming trees and flowers, the sun that is finally warming us a bit more, but also delicious fruits and veggies, that are back in season now. Every year I look forward to two of them especially: rhubarb and asparagus! I love the taste and have many sweet memories from my childhood with both of them. Since they are in season only for a short period of time I always try to make the most of it and so I would love to share many recipes involving one of the two ingredients over the next weeks.
Since we wanted to bake something for the weekend, rhubarb will make the start. I already made a rhubarb-ginger-raspberry compote last week (will share the recipe and some ideas how to use it with you as well soon). We made delicious rhubarb muffins with streusel. Perfect for a first spring picknick, or to take with you as we did on our train ride to south of Switzerland this weekend.
So here is the recipe:
- 200 gr Rhubarb
- 250 gr spelt flour
- 170 gr coconut blossom sugar or cane sugar
- 1 Tsp vanilla extract
- 1 sachet baking powder
- 200 ml sparkling water
- 100 ml neutral oil coconut or rapeseed
- 1 Tbsp apple cider vinegar
- 150 gr spelt flour
- 50 gr coconut blossom sugar
- 1 Tsp cinnamon
- 80 gr cold vegan butter
- Preheat the oven to 180 degree ( 350 F)
- Mix the flour with the sugar, vanilla and baking powder
- Add the oil, mineral water and apple cider vinegar and mix until well combined
- Wash the rhubarb and cut it into pieces (ca. 1 cm)
- Add to the dough, but keep some pieces for topping
- Line a muffin tin with paper and add the dough, top with the remaining rhubarb pieces
- For the streusel: mix all ingredients (butter in pieces) and kneed into a crumbling dough
- Crumble on the muffins
- Bake for 30 minutes
200 gr apples
1 tsp cinnamon
juice of 1/2 lemon - peel und cut the apples in cubes
- in a bowl mix with cinnamon and lemon juice
- you can reduce the amount of sugar tp 150 gr since the apples are sweeter
The muffins turned out really fluffy but still moist thanks to the rhubarb. And I also love that the tartness of the rhubarb balances out the sweetness of the streusel. The best part for me was the crispy top with the streusel of course, I already love them since my childhood. The muffins taste delicious just as they are, or you can add some powdered sugar or whipped cream and some compote – I loved them this way, almost like cupcakes and such a treat. I used coconut blossom sugar, since I really like the caramel flavor, but you could also substitute it with another kind of sugar.
I hope you all could enjoy a sunny weekend and maybe you are going to make some rhubarb muffins to enjoy them in the sun this week! You can read more about our adventure in Ticino very soon here on the blog.
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