My mum gave me a bunch of fresh rhubarb from her garden on the weekend. Having a few ideas of what to do with it, we boiled it up with some green apples and decided to freeze some batches so that I can use it over the coming weeks as ideas strike. In the meantime, I needed to make some muffins for the kids’ lunch boxes and thought apple and rhubarb sounds like a golden idea!
I used stevia in this recipe as I am really trying to move away from the use of sugar and sugar-like products. I like stevia. It doesn’t give me headaches (like sugar) for one thing but some people find it has an aftertaste. I don’t notice that, and the kids don’t seem to either so it is probably an individual thing. If you don’t use stevia, you can use rice syrup or agave or whatever your choice is. You could add dates if you’d like alternative sweetness that way.
1 cup wholemeal atta flour (or GF substitute)
3/4 cup quick oats
1 tsp baking powder
1/2 tsp bicarb soda
3/4 tsp stevia powder (or 1/2 cup rice syrup or coconut palm sugar)
1 cup stewed green apple and rhubarb pieces
1/2 cup coconut yoghurt
1 tsp vanilla
2 T rice bran or coconut oil
Mix the dry ingredients together before mixing in the wet ingredients. Add to a greased muffin tray and bake at 180deg C for 15 minutes or until skewer comes out clean.
*NB if you feel your mixture is too dry, add 1/4 cup non dairy milk. I was deliberating about whether to do this or not and chose not to but it depends on your mix. It won’t hurt it! 🙂