There was a bunch of rhubarb hanging around in the bottom of the fridge so I went on an investigative hunt in the cookbooks to find a basic muffin recipe to incorporate the rhubarb in, as well as a look in the pantry for anything else to add in.

One of my favourite breakfasts is porridge with fruit compote, so I thought how would the rhubarb mix with buttermilk (left over in the fridge from pancakes this morning) and porridge oats?

I am not a huge fan of overly sweet muffins, so I have used honey instead of any sugar.  The mix is quite dense with the oats and rhubarb, a perfect breakfast muffin to get you through to lunch or morning tea in my case.

1 1/2 cups self raising flour

1 teaspoon of mixed spice

1 1/2 cups porridge oats, quick oats or spelt oats  (whatever you have in the pantry)

1/3 cup honey

1 teaspoon vanilla

4 rhubarb stalks, sliced thinly

100g melted butter

1 egg

1 cup buttermilk, or milk

1.  Preheat oven to 180c, line 2 x 12 hole muffin tin with cupcake cases

2.  Sift the dry ingredients into a bowl, stir the oats and rhubarb into the flour.  Add the wet ingredients and stir until just combined.

3.  Bake for 18 minutes until golden brown and a cake tester comes out clean.  Transfer to a wire rack to cool

Made 18 – will freeze really well also