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 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