Wholemeal Spelt Rhubarb Muffins and A Family Read Aloud
Yesterday was one of those slow, good days. I took a few pictures with my Canon, which I really liked. Purple bluebells and brightly yellow gorse flowers. And I tried getting a picture of our overgrown but thriving rhubarb patch.
Then my youngest and I decided to make some rhubarb muffins. He was more interested in using his new little knife than the baking part, but it was still nice to be in the kitchen side by side making something tasty to eat.
I used this recipe for inspiration but changed it a little bit, because I didn’t have all the ingredients. Here’s my version:
Wholemeal Spelt Rhubarb Muffins
- 2 cups wholemeal spelt flour
- 1/2 cup oats
- 2 tbsp ground flaxseeds (optional, but it has so many health benefits)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- a pinch of salt
- 1/2 cup oil (I used rapeseed, but coconut or olive oil is good too, or butter)
- 1/2 cup milk (I used almond milk)
- 1/2 cup maple syrup or honey
- 1 large egg
- 2 1/2 cups rhubarb, chopped
- 1/2 cup walnuts, chopped
Mix all the dry ingredients in a big bowl (flour, oats, flaxseeds, baking powder, baking soda, cinnamon, salt). Mix all the wet ingredients in a jug (oil, milk, maple syrup, egg). Pour into dry ingredients and combine. Mix in the chopped rhubarb and most of the walnuts.
Spoon into a well oiled muffin tray. Add some chopped walnuts on top.
Bake in a preheated oven at 160C / 320F / gas mark 4 for about 25 minutes. Check with a knife. Enjoy.
We also finished our family read aloud “Animal Farm” which is one of my favourite books.
I think it’s great for all ages, everyone got something out of it. It’s easy to understand but still full of complex topics to discuss. The characters in it are so good. We kept comparing real life people or groups to the animals, and found so many parallels to current political and societal structures, even though the book is 80 years old.
Highly recommended.
Wholemeal Spelt Rhubarb Muffins
These wholesome wholemeal spelt rhubarb muffins are lightly sweetened with maple syrup or honey and packed with juicy rhubarb, oats, and crunchy walnuts. Perfect for breakfast, lunchboxes, or an afternoon tea treat.
Ingredients
- 2 cups wholemeal spelt flour
- ½ cup oats
- 2 tbsp ground flaxseeds (optional)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- Pinch of salt
- ½ cup oil (rapeseed, coconut, olive oil, or melted butter)
- ½ cup milk (dairy or plant-based)
- ½ cup maple syrup or honey
- 1 large egg
- 2½ cups rhubarb, chopped
- ½ cup walnuts, chopped
Instructions
- Preheat the oven to 160°C (320°F/Gas Mark 4).
- Grease a 12-cup muffin tin well.
- In a large bowl, combine the flour, oats, flaxseeds, baking powder, baking soda, cinnamon, and salt.
- In a jug or separate bowl, whisk together the oil, milk, maple syrup or honey, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped rhubarb and most of the walnuts, reserving a little for the topping.
- Divide the batter evenly between the muffin cups.
- Sprinkle the remaining walnuts over the tops.
- Bake for approximately 25 minutes, or until a knife or skewer inserted into the centre comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack.
Notes
What are you reading or baking these days?
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