Rhubarb & Apple Crumble Muffins

Rhubarb is an incredibly versatile vegetable, lending itself to many desserts, toppings and jams with its slightly sweet / sour flavouring. 

It is rich in Vitamin K, which is used in the body for bone strength and absorption of Calcium. Just 2 cups of rhubarb equates to 100% of the RDI for Vitamin K. These muffins make the perfect lunchbox addition, as they are completely nut-free and can be adapted to dietary requirements using the notes below.

 

Makes: 12 muffins

Prep time: 15min

Cook time: 20min

Total time: 35min

Ingredients

  • 2 cups rhubarb, chopped into 2cm pieces

  • 1 green apple, cored & grated (skin on)

  • 2 cups of wholemeal SR flour

  • 1 tsp ground cinnamon

  • ½ tsp nutmeg

Crumble topping:

  • 1 tsp vanilla paste

  • 2 tbsp olive oil

  • 1 cup milk of choice (I used full fat A2)

  • 1 egg*

  • 40g raw sugar

  • ½ cup rolled oats

  • 1 tbsp raw sugar

  • 1 tbsp butter, softened

Method

  1. Combine flour, cinnamon, nutmeg and sugar in a large mixing bowl.

  2. In a separate bowl combine vanilla paste, olive oil, milk and egg before stirring through the flour mixture.

  3. Gently fold in the rhubarb and apple, then spoon portions into a lined muffin tray.

  4. For the crumble topping, using your fingers, combine the rolled oats, sugar and butter and then sprinkle evenly over the muffin mixture.

  5. Bake for 20min at 170°C, or until the skewer comes out clean.

  6. Allow to cool completely before transferring to an airtight container.

 

*For egg-free alternative use a chia egg instead – 1 tbsp chia seeds placed in 3 tbsp water and allowed to sit for 5 min until it becomes a gel. This is equivalent to 1 egg.

Tip: Use up any leftover rhubarb by combining with a little water & a squeeze of orange juice and simmering until rhubarb is stewed (5-10min). Use as topping for breakfast muesli or yoghurt.

Healthy Treats, SnacksSamantha Chancrumble, apple crumble