This recipe is from the Spring section of our second cookbook Thirteen Moons: More recipes to nourish and inspire. I love rhubarb, and it grows outside my kitchen window. The sourness of rhubarb is a yummy contrast to the sweetness we usually expect in a muffin.
Yield: 12 muffins
⅓ cup (80 mL) ghee or coconut oil
½ cup (125 mL) sugar
⅔ cup (160 mL) plain yogurt
1 cup (250 mL) oat flour
1 cup (250 mL) whole-spelt flour
1 tablespoon (15 mL) baking powder
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) nutmeg
⅔ cup (160 mL) chopped rhubarb
¼ cup (60 mL) hemp hearts
Preheat the oven to 400°F (200°C). Lightly grease a muffin pan with 12 cups.
Put the ghee in a large mixing bowl and beat in the sugar, and then blend in the egg and then the yogurt.
Put the oat flour, spelt flour, baking powder, salt, and nutmeg in a medium bowl and mix well. Gradually add the flour mixture to the ghee mixture and stir until just combined, and then quickly mix in the rhubarb and the hemp hearts.
Scoop the mixture into the prepared muffin pan and place in the oven. Bake for 20 minutes, or until a toothpick inserted in centre comes out clean.
Transfer the muffins from the pan to a rack to cool.
Tip: To make oat flour, place rolled oats in a food processor and pulse until it is the consistency of flour.
Variation: Replace the spelt flour with a gluten-free flour mixture and stir in 1 teaspoon (5 mL) of ground chia seeds.