Organic Rhubarb Walnut Muffins

Organic Rhubarb Walnut Muffins

These tasty and healthy muffins are great for breakfast and a perfect little snack at night. Whenever I make a batch of these, they are gone within a day! I usually can get 18 small muffins out of this batch, they are usually better at smaller portions as it’s easier to bake them through, just make sure not to over bake them! I try to use mostly organic ingredients, however if you don’t have access to all of it the main organic ingredient to use is the rhubarb – it makes a world of a difference! If you happen to have a garden and can grow rhubarb, make sure to remove the top leaves as they are toxic if consumed. Rhubarb grows better during the cool season and does not grow in hotter temperature, so in the northern USA it’s around April to September.

Organic Rhubarb Walnut Muffins
1¼ cups firmly packed organic brown sugar
½ cup oil
1 organic egg
2 teaspoons organic vanilla
1 cup organic buttermilk
1½ cups diced organic rhubarb (I usually add 2 cups as I love rhubarb)
½ cup organic walnut or other nuts
2½ cups organic flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Cinnamon topping
1 tablespoon of melted organic butter
½ cup organic brown sugar
1 teaspoon cinnamon

Instructions
Preheat oven to 400 F

Whisk the wet ingredients together in one bowl, and mix the dry ingredients including the rhubarb and nuts in another bowl. Combine the wet and dry ingredients together, make sure you do not over mix them as it makes the muffins hard and not light.

Butter the muffin tray and dust it with flour. Fill the tin with batter just above the lip of the individual cups.

Combine the melted butter, brown sugar and cinnamon together. Then spread it on top of the batter and press lightly into the batter.

Bake for 20 minutes or until muffins are lightly brown and the top springs back when touched. I usually use a toothpick to poke into the muffin, and if liquid batter sticks to the toothpick then you need to bake it a bit longer. When they’re ready, let them cool on a rack and enjoy. They are especially delicious when they are hot out of the oven!

Guest post written by Joanna of Bassinet Style, Stroller Life and The Right Futon. A freelance writer that dotes on family values and environmental issues. A little bit about myself, I am a freelance writer that dotes on family values and environmental issues.

Hi, I’m Sommer (@greenmom) and I’ve been calling this my blogging home for 9 years. I’m a juggler of life, a protective mama bear and I enjoy travel, wine, sunshine and good books. I’m passionate about inspiring others to live a little healthier and greener each day. I’m many things but above all I’m a believer in karma and the good in people. I’m a children’s book author, public speaker and consultant. My full-time gig is working as a Marketing Manager for Freshbaby.com and helping to encourage everyone to eat healthier. Check out my about me page for more details.

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