I love this time of year! Baby chicks and lambs in the field, warmer weather and lots of lovely produce just coming into season! One of my favourites rhubarb has just come into season and this year, I decided to do something different with it as opposed to my normal crumble. I have been trying Thinking Slimmer for a couple of months now and it is really is working. I have been changing the way that I eat and I am really excited about trying and eating healthier foods. I have even joined a gym again for the first time in six years! I am still having the odd weak moment where I am reaching for that chocolate or having too much wine, however I know that #thinkingslimmer is not a sprint but a marathon and I am in it for the long haul! Stay tuned for full update on the blog soon.
Anyway, back to my muffins! As well as using rhubarb, I also added dried fruit, oats and Chia seeds to my muffins to help boost up their energy giving potential and help keep anyone full until lunchtime! The Chia seeds came from The Natural Health Market and I am slightly addicted to them and have been adding them to my porridge, yoghurt’s and anything else I can think of. Chia seeds are packed with antioxidants, fibre and protein meaning they are great for us whether you are trying to be healthier or not.
- 8 tbsp vegetable/sunflower oil
- 200g light brown/caster sugar (depending on what you have)
- 1 large free - range egg
- 250ml buttermilk (or 250ml of milk with 1 tsp of lemon juice added into it)
- 1 tsp vanilla extract
- 200g rhubarb, finely chopped into ½ cm rounds then cut each round into 3
- 50g dried fruit
- 50 oats
- 50g chia seeds
- 250g self raising flour
- Line a 12 hole muffin tray with cakes and preheat oven to 180 degrees C.
- In a mixing bowl, mix together the oil, sugar, egg, buttermilk and vanilla. Fold in the rhubarb, dried fruit, chia seeds, flour and oats, then spoon the mixture into the cases. I used an ice cream scoop to ensure an even size and baking time for the muffins
- Bake in the preheated oven for 20-25 minutes until a skewer put into a centre of one of the muffins comes out clean.
- Allow to cool slightly then serve warm or eat cold the next day for breakfast or a snack.
I did intend to put these muffins in the freezer and keep them for my snack times at work but they were so delicious, they were all gone in a couple of days! I shared them with a couple of work colleagues and one of them described them as ‘a cross between breakfast, pudding and cake’ which in my mind, is a pretty good place to be!
What is your favourite thing to do with rhubarb?
For more recipes using rhubarb please see:
I am part of a 12 week focus group providing feedback on Thinking Slimmer. The Chia seeds along with a couple of other things were sent for me to review from The Natural Health Market. All opinions are my own. I was not required to write a positive review