Orange Rhubarb Muffins

Since we purchased our home late summer of last year, it’s been a bit of a treat discovering new goodies popping up in our semi-neglected garden. Amongst the bounty is the most glorious rhubarb plant – the thing is thriving despite our constant neglect (sorry, little guy). And as we near the end of the rhubarb season, I find myself trying to capitalize as much as physically possible. Rhubarb mojitos, rhubarb lilac spritzers, and rhubarb italian cream sodas have been abundant (and yes, the living is good – don’t judge!) But these rhubarb orange muffins have, hands down, taken the proverbial cake. I urge you to whip em up yourself before the goodness disappears. 

PS – this tea towel was kindly gifted to me by Ippinka – and I adore it

Orange Rhubarb Muffins

2017-06-28 17:55:08

Serves 12

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Prep Time

20 min

Cook Time

20 min

Prep Time

20 min

Cook Time

20 min

205 calories

28 g

67 g

9 g

4 g

5 g

83 g

96 g

15 g

0 g

3 g

Nutrition Facts

Serving Size

83g

Servings

12

Amount Per Serving

Calories 205

Calories from Fat 80

% Daily Value *

Total Fat 9g

14%

Saturated Fat 5g

26%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 67mg

22%

Sodium 96mg

4%

Total Carbohydrates 28g

9%

Dietary Fiber 1g

5%

Sugars 15g

Protein 4g

Vitamin A

7%

Vitamin C

21%

Calcium

6%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 cup rhubarb, cut into 1/2" slices
2. 2 navel oranges
3. 1 1/2 cups plain flour
4. 3/4 cups sugar (plus extra for the rhubarb)
5. 1 1/2 tsp. baking powder
6. 1/4 tsp. baking soda
7. 1/4 tsp. fine sea salt
8. 2/3 cup Greek yoghurt
9. 1/2 cup butter, melted
10. 3 eggs, lightly beaten
11. 1 tsp. vanilla extract

Instructions

1. Preheat your oven to 350ºF and place a shallow tray with water on the lower level in the oven.
2. Place the rhubarb in a bowl and mix with the zest and juice of one orange, and a spoonful or two of sugar. Stir to coat the rhubarb.
3. In a separate bowl, sift all dry ingredients and stir together. Add in the zest of the second orange and stir to combine.
4. Make a well in the middle of your dry ingredients and pour in the wet ingredients. Str together until just combined. Be careful not to over mix. Toss in the rhubarb, as well as the juices, and stir to combine.
5. Add mixture to lined muffin tin, filling them 3/4 of the way full.
6. Bake on the middle shelf for 20 minutes, or until the muffins have risen, look golden brown and feel firm to the touch.
7. Remove from oven and allow to cool on a wire rack.

beta

calories

205

fat

9g

protein

4g

carbs

28g

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