Good evening my sweets. It is Monday and I am eating muffins. Breakfast muffins and quite delicious muffins at that. Oh and they are made with home grown rhubarb too!
You see, I had to, bake breakfast muffins that is. They made me do it….
Who is they you say? Well all the diet and nutrition gurus that say that breakfast is the most important meal of the day.
I hate breakfast.
Just out of bed, eating is the last thing on my mind. Especially on Mondays…
But I cycle to work. Circa 4 k, slightly uphill. Shouldn’t be a problem. And it isn’t.
Except when I haven’t eaten anything, then that baby slope starts to feel like Mt Everest.
So I have to dupe myself. Eating something nutritious that doesn’t feel like a proper breakfast but rather tastes like a treat.
These rhubarb muffins fit that bill exactly. Fiber rich, vitamins, good oils and when combined with my morning latte almost all the food groups are represented.
And yet they taste like a treat.
I like duping myself that way.
Okay granted besides the rhubarb, oatmeal and walnuts there is a fair deal of sugar involved too. But otherwise they really would be too healthy. That would be overdoing it, don’t you think?
They are really easy to make. Combine the wet ingredients with the sugar, stir in the lumpy ingredients, fold in the dry ingredients. Mix gently, sprinkle with topping and bake in oven.
These are best eaten warm (not hot), they freeze well and warm up nicely in the microwave.
Rhubarb breakfast muffins. My kind of breakfast.
Want to try them too? Here is the recipe:
Rhubarb Breakfast Muffin
For 12 muffins
250 gram/ 1 1/2 cup + 2 table spoons brown caster sugar
80 ml/ 1/3 cup of vegetable oil (I used sunflower seed oil)
2 teaspoons vanilla extract
250 ml /1 cup buttermilk (I used skimmed yoghurt)
1 large stalk of rhubarb cleaned and diced in small cubes
100 gram / 1/2 cup of chopped walnuts
300 gram 1 3/4 cups of flower ( I used self rising and didn’t add the baking powder and baking soda)
2 teaspoons baking powder
1 teaspoon baking soda
50 gram / 1/2 cup oatmeal
1 teaspoon cinnamon powder
Preheat your oven to 200 degrees ( 392 F)
Mix the sugar, oil, egg, vanilla and buttermilk in a large bowl.
Mix in the rhubarb and walnuts (keep some walnuts for the topping).
Mix in the flower, oatmeal and the baking powder and soda. Mix lightly, it is okay if it stays messy. Mix too long and the muffins won’t rise well.
Put mixture in muffin tin
Mix 2 table spoons sugar, leftover walnuts and cinnamon, and sprinkle over rhubarb mixture.
Bake for 20 to 25 minutes.
Got any good recipes for breakfast that doesn’t taste like breakfast?
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