Looking for really good rhubarb muffins? Our fluffy recipe with Cinnamon* and Birch sugar* will inspire you.
Rhubarb muffins are our number 1 early summer recipe.
The little cakes are healthy, quickly prepared and taste thanks to Cinnamon* and Birch sugar* simply heavenly!
When you see the colorful stalks in the store, grab them! Rhubarb muffins can be prepared in no time at all.
You can also store them in the freezer without any problems. Then just take them out of the freezer one by one and let them thaw slowly.
They always taste like freshly made :)
Super delicious and low carb: rhubarb pie with coconut flour!
Why rhubarb muffins?
Rhubarb gives the sweet muffins a pleasant acidity. Thanks to the pink stalks your pastry tastes really refreshing and juicy at the same time. A dream!
Rhubarb is our vegetable of the spring. The colorful stalks are very healthy.
Rhubarb convinces with few calories (12 calories per 100 grams) for it a large amount of Vitamin C. Just 250 grams of the fruity sticks cover a quarter of the daily requirement of vitamin C.
But rhubarb can give even more to our Immune system a proper boost. The fruity pink stems protect our cells from free radicals.
Instead of white flour, spelt flour ends up in the recipe. It is much healthier because, unlike white flour, it contains iron, zinc, magnesium, manganese, copper and lots of vitamins.
You won't notice a difference when baking. Unless you use whole spelt flour. Then you should just use a little less of it. Because whole wheat flour binds much more moisture. You then have two options: Either melt more butter or use less flour.
And then we swap unhealthy and fattening household sugar, which is anything but healthy for our teeth, for Birch sugar* (Xylitol*). This sugar alternative behaves in exactly the same way when baked. However, it contains far fewer calories and does not attack the teeth.
Well, if that does not speak for rhubarb muffins :)
But now we do not keep you in suspense any longer. This is our delicious and quick recipe for muffins with rhubarb, spelt flour and Birch sugar*.
You'll love this rhubarb strawberry jam!
Important ingredients that you need for the recipe, I've picked out. You can find them on Amazon.
Rhubarb muffins with cinnamon
Ingredients
- 250 g Rhubarb
- 125 g Butter
- 100 g Birch sugar
- 1 Pinch Salt
- 1 TL Lemon zest
- 3 Eggs
- 200 g Spelt flour type 812
- ½ TL Cinnamon
- 2 TL Baking powder
- 2 EL Milk
Anleitung
- Preheat the oven to 180° top-bottom heat. Wash the rhubarb stalks and cut into 1-2 cm pieces. Set aside.
- For the dough, melt the butter in a saucepan. Allow to cool. Mix the birch sugar and salt and stir into the butter. Add the lemon zest.
- Separate eggs and beat egg whites until stiff.
- Stir the egg yolks into the sugar-butter mixture.
- Mix flour, cinnamon and baking powder. Add half to the dough. Then add 2 tablespoons of milk and stir in the next half of the dough.
- Fold in egg whites. Line the muffin tray with muffin cups.
- Pour the batter for the rhubarb muffins into the molds and arrange the rhubarb pieces on top.
- Your rhubarb muffins will take about 25 minutes.
Notes
- 17.1 grams carbohydrates
- 3.1 gram protein
- 8.3 grams fat
Nährwerte
If you like, you can also mix a few pieces of rhubarb into the dough.
If you decide for the variant with laying on: Press the pieces lightly into the dough with your fingers. Otherwise, they may fall off the dough during baking.
By the way: A cup of coffee goes wonderfully with the rhubarb muffins. But also a black tea. Yummy :)
Sit back, get a cup of coffee and enjoy :)
And from the remaining rhubarb? You can make a delicious dessert with it! Rhubarb grits with strawberries.
Click here to go directly to the rhubarb grits!
Our conclusion
If you are looking for a recipe for quick rhubarb muffins, you should simply make a sponge. Ingredients like nuts or chocolate in the batter are much too dominant. They mask the tart flavor of the rhubarb, which would be a real shame. So it's best to keep it classic if you want to enjoy it properly!
Enjoy it!
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