Roasted strawberries and rhubarb come together with whole wheat spelt flour and a rhubarb and strawberry compote for a decadent weekend breakfast. Freshly baked muffins for breakfast. Yes please!
I like to think the reason why muffins were invented is so you don’t feel quite so guilty about eating cake at breakfast time. They contain fruit, so they are healthy….right?!
I picked up some absolutely gorgeous rhubarb at my local farmers market on the weekend and ever since I’ve been playing around with it. I’ve made cake, a tart and now this little rhubarb and strawberry muffin recipe.
The muffins are packed with the goodness of whole wheat spelt flour, which adds a lovely slightly nutty depth of flavour when compared to regular white flour. The muffins are ever so slightly crunchy on the outside and deliciously soft in the middle.
I’ve not added a whole lot of the strawberry and rhubarb compote to the batter. Granted you could add more, but I think they taste better as a slightly more cakey muffin topped with the compote. Otherwise, you tend to lose some of that delicious slightly tart rhubarb flavour in the cake batter.
Tear one open and slather it with the remaining roasted rhubarb and strawberry compote, and it is a decadent yet satisfying breakfast that is hard to beat.
Rhubarb and Strawberry Whole Wheat Muffins
- 300 g rhubarb chopped, 10 oz
- 200 g strawberries hulled, 7 oz
- 125 g raw sugar 1/2 cup
- zest and juice of 1 lemon
- 200 g whole wheat spelt flour 1 3/4 cups
- 1 1/2 tsp baking powder
- 75 g raw sugar 1/3 cup
- 1 egg
- 125 ml milk 1/2 cup, either dairy or not milk
- 75 ml olive oil or coconut oil 1/3 cup, not extra virgin
- Begin by making the compote. Preheat the oven to 160 celsius (320 Fahrenheit). Place the compote ingredients into a roasting pan lined with baking paper and toss to combine. Bake for 25 minutes, or until soft.
- Increase the oven temperature to 200 celsius (400 fahrenheit). Place the flour, baking powder and raw sugar in a bowl and whisk to combine. Combine the liquid ingredients in a jug and whisk to ensure the egg is well incorporated. Add the wet ingredients to the dry and stir until just combined. Measure out 1/3 cup of the rhubarb mixture and add to the batter and stir through. Carefully grease and flour a 6 cup muffin pan and divide the mixture between each cup. Top with a little more of the compote and bake for 20 to 25 minutes, or until lightly golden and a cake tester comes out cleanly when inserted into the middle of each muffin.
- Carefully remove the muffins from the pan and leave until warm and serve with the remaining compote.