Bran, rhubarb barley flakes and yogurt muffins

Very tasty, packed with fibre, rhubarb muffins with barley flakes crumble. We liked them a lot. I think they are perfect for lunch box. Freshly baked were light and fluffy the next day were bit moist and dense but still very good. And the lovely, crunchy, buttery crumble.. yummy.

Ingredients for  5 big muffins:

• 75g rhubarb
• 3 tbsp sugar
• 40g oat bran
• 3 tbsp barley flakes
• 150g flour
• 3 tbsp palm sugar (you can use demerara instead)
• 1 tbsp baking powder
• 150g natural yogurt
• 1 egg
• 100 ml milk

Cut the rhubarb into small chunks place in a sauce pan add sugar and cook until  release juices. Set aside to cool down.

Preheat the oven to 180C. Line muffin tin with paper cases.

Put the bran, barley flour, sugar baking powder in a big bowl and mix them together.

In separate jug mix the yogurt, milk and egg. 

Add the rhubarb into a dry ingredients bowl and stir. Pour in the wet ingredients and mix them until all ingredients are just combined. 

Spoon the batter into paper cases, about 3/4 full. Then chop additional piece of rhubarb into small chunks and sprinkle on top of each muffin. 

Crumble:

• 2 tbsp sugar
• 2 tbsp barley flakes
• 30g butter
• 2 tbsp flour

Place all ingredients in a bowl and mix them with your fingers until start forming chunks. Sprinkle those chunks on top of each muffin.

Bake in preheated oven for 20 - 25 minutes. 

 Enjoy !

Recipe in Polish

Rhubarb pie tartlets

Delicious small tartlets filled with tasty rhubarb homemade jam the best served with whipped cream or vanilla ice cream. Although they are easy to make it take time to prepare them as the dough has to be chilled. The recipe comes from this website.

Ingredients for 18 mini tarts:

• 300g flour
• 50g cornflour
• 1 tsp salt
• 1 tsp sugar
• 150g cold butter
• 60 - 125ml iced cold water

Make the crust. Place the flours, salt and sugar into a food processor bowl and pulse to combine. Dice the butter into small chunks. Add the butter and processes until mixture reassembles coarse meal. While the machine running pour in the ice cold water in a slow steady stream until the dough just holds together. Turn the dough onto a work surface, divide into two. Wrap each piece into cling film, flatten a little bit and place into a fridge for at least 1 hour.

In a meantime prepare the rhubarb filling. 

Ingredients for rhubarb filling:

• 400 - 500g of rhubarb
• 100g sugar
• 50g brown sugar
• 25 - 30 g cornflour
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Dice the rhubarb, place it in sauce pan stir in the sugars, cornflour and salt. Place the sauce pan over medium low heat. Cook it stirring the mixture occasionally until rhubarb releases its juice, break down and creates chunky sauce. Set aside to cool down. 

   

Preheat the oven to 180C.

Remove the chilled dough from the fridge. Place it on floured surface and roll with rolling pin until 0,5 cm thick. Cut out the circle shape 9 cm diameter. Place each circle in tartlet baking tin fill with rhubarb jam brush with egg and sprinkle with sugar.

Bake for 20 - 25 minutes until crust turns gold and filing is bubbling. Remove from the oven cool it down and enjoy.

If you don't have the tartlet baking tin you can place dough circles on a baking sheet fill them with rhubarb jam and fold the dough border over rhubarb filling. Again brush with egg and sprinkle with sugar. 

Serve with whipped cream or vanilla ice cream.

Enjoy !

Apple and rhubarb muffins

Another easy to make muffin recipe. Those muffins are fluffy, with apple and rhubarb bits coated with crunchy cinnamon sugar. The recipe comes form 'The Australian Women's Weekely' magazine. 

Ingredients for  12 muffins:

• 225 g flour
• 1 tsp baking powder
• 100g brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp mixed spice
• 66g soft butter
• 90 ml buttermilk
• 1 egg
• 100g can pie apples
• 165g chopped rhubarb

 Cinnamon sugar:

• 2 tbsp brown sugar
• 1/2 tsp cinnamon

 Prepare cinnamon sugar. Ina  small bows whisk together the sugar and cinnamon and set aside.

Chop the rhubarb into small pieces and set aside.

Preheat the oven to 200C. Line muffin tin with paper cases.

In a big bowl sift the flour, brown sugar and spices mix together Rub in the butter.  In separate jug combine whisked egg wit buttermilk. Pour in this mixture into the dry ingredients, add apples and rhubarb. Combine all ingredients together.

Spoon the batter into paper cases. Sprinkle with cinnamon sugar. Bake for 20 minutes.
When baked transfer to the wire rack to cool down.

Rhubarb muffins

Rhubarb is available in shops now. I was always looking for some recipes to use it. From my childhood I remember stewed fruits with rhubarb and eating row rhubarb with sugar. Just few days ago I found interesting recipe on this website and decided to give it a try. Muffins were great, soft in the middle, crunchy on the top. Sweet and sour at the same moment.    

Ingredients for 18 muffins:

• 200g light muscovado sugar
• 125 ml canola oil
• 1 egg
• 2 tsp vanilla extract
• 225 ml buttermilk
• 220g diced rhubarb
• 85g wholegrain flour
• 320g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 1/2 tsp salt

Crumble:

• 2 tbsp melted butter
• 140g white sugar
• 1 tsp cinnamon

Heat up the oven to 180C. Line muffin tin with paper cases. 

Wash the rhubarb, peel of the skin and dice.

Make crumble. Melt down butter in microwave or in sauce pan. Stir in the sugar and cinnamon. Leave the mixture it will be needed later.

In one bowl beat together the sugar, canola oil, egg and buttermilk. Add the rhubarb.

In separate bowl whisk together the flours, baking powder, soda and salt. Pour the wet mixture into dry mixture. Combine all ingredients together. Spoon into muffin cases half full. Sprinkle top of each muffin with prepared earlier crumble. Try to put thin layer otherwise it will clubber and sink in the dough making awful wholes in muffins. Enjoy ! :)