Sweet n’ Tart Rhubarb Muffins

It was not my original intention to share this recipe on the blog.

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I’m actually not the kind of person who follows a lot of recipes. Rather, I create things in the kitchen based on my cravings and nutritional needs. Sometimes I just can’t find a recipe that uses all the ingredients I want, or is healthy enough, or has the certain flavour or texture I’m after.

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I had a bunch of my mom’s home-grown rhubarb leftover after making the Strawberry Rhubarb Galettes last week. My original intention was to make sugary rhubarb muffins with a streusel topping. But then, my freezer ran out of Pumpkin Protein Cream Cheese Muffins, and I found myself missing my favourite mid-morning office snack.

Thus, these non-sugary, non-streusely muffins were born. I needed a healthy snack that would take me to lunchtime, not a dessert to give me a tummy ache.

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1 cup unflavoured soy protein powder**
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/4 cup brown sugar
  • 10 stevia packets (equal to 6 tbsp + 2 tsp sugar)
  • 1/4 cup oil (I use coconut)
  • 1 cup flavoured yogurt (I used peach, it was a good choice)
  • 1 tsp vanilla
  • 1 egg
  • 2 cups rhubarb, chopped into small pieces
  • milk, as needed

**Soy protein works as a flour replacement here, meaning the recipe will work just as well with 2 1/2 cups of flour. If you go the protein route, I find soy or pea powder work best in baked goods. Unless you’ve had success with whey before, I find a lot of brands turn baked goods hard and squeaky.

Directions:

Mix flour, protein powder, soda, and cinnamon together in a large bowl. In a smaller bowl, mix together sugar, stevia, oil, yogurt, vanilla, and egg. Add the wet ingredients to the dry ingredients. Slowly add milk until you have a thick batter, then stir in rhubarb. Bake for 25 minutes in a 350F oven.

Yields 30 mini muffins, or probably 12 regular muffins if you own a regular muffin pan. I (still) don’t.

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The end result was a surprisingly sweet spiced muffin, with a hit of tart rhubarb in every other bite. There may be no sugary streusel, but I now realize it’s a shame to mask the taste of rhubarb with sugar. I absolutely love these muffins just the way they are. A perfect example of a happy kitchen accident. It’s why I just had to share it with you!

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Posted on June 17, 2011, in Baking, Recipes. Bookmark the permalink. 10 Comments.

  1. These look amazing!! I’ve never cooked with Rhubarb but I am so interested to try.

  2. I love your happy accident! They look amazing to me!

    And your photography is looking stellar, as usual!

  3. Uhhh making these this weekend! I never know what to do with rhubarb. Now I do :)

  4. I love the combination of sweet and tart. These sound fabulous.

  5. I’ve never tried rhubarb…maybe I will this weekend! Thanks for sharing!

  6. Susan, these look really delicious!!

  7. Love accidents like that! Did you just throw the rhubarb chunks in raw? What was the texture like when they were done? (clearly, I’m a rhubarb novice)

    • Rhubarb was put in raw and came out cooked! No mushy muffins or tons of extra juices. I will say though, my batter was thick to begin with. The rhubarb gets verrrrry soft once cooked.

  8. Kitchen accidents that work out are heavenly- my protein fudge muffin happened that way.

    I love that you explain that the soy powder is used as a flour replacer! Didn’t know that! Thank youuuuu.

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