Recipe: Rhubarb, oat and ginger muffins

Something that’s made me extremely happy lately is the discovery of ’Eatsy’, the Etsy food blog. As an artisan baker it really means a lot to have some recognition for foodies from a huge craft website like Etsy, as they promote the fantastic nature of all things handmade and it’s a pretty cool place to shop for unique bits and bobs. Among other things, my blue lotus bowl found its way to me via Etsy and I have a very full favourites list, let me tell you!

So while perusing away on the Eatsy blog I chanced upon a recipe for gluten free rhubarb almond breakfast cakes and was immediately inspired to do a bit of fiddling and concoct my own yummy creation of rhubarb, dense satisfying cakeyness and warming spices. Perhaps better suited to afternoon tea than breakfast (not even I am so decadent as to have cake for my breakfast!), and made with local Norfolk flour, which is what I usually have to hand, these little treats are especially good when still a little warm from the oven and dusted finely with vanilla sugar.

And while you’re stocking up on rhubarb, why not also have a crack at making some of my rhubarb and vanilla jam? Om nom nom!

Rhubarb, oat and ginger muffins

  • 2 eggs
  • 135g self-raising flour
  • 120g light brown sugar
  • 130g melted butter
  • 50g oats
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp vanilla
  • 150g diced rhubarb

Start by preheating your oven to 200 degrees centigrade. While it is warming up, melt the butter slowly in a saucepan on the hob.

Combine the eggs, flour, sugar, oats and spices together in a bowl and pour over the melted butter. Stir everything to combine.

Wash the rhubarb and chop it into 2cm lengths. Stir it into the rest of the cake batter and spoon the mixture into a muffin tin. I used paper cases, but you could also grease and flour the cake tins and bake the cakes straight in the metal tin.

Cook the cakes for approximately 25 minutes, checking after 15 and rotating the tin.

When the cakes spring back when touched, remove from ten oven and tip out onto a cooling rack.

While still warm, sprinkle with vanilla sugar.

The plate used is by Swedish designer Rörstrand and the patten is Mon Amie. 

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