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Muffins an ideal way to use rhubarb

On the drive from Guelph to Elmira, there is a garden full of rhubarb. The leaves are large, waving in the wind saying, “Look at me! Spring is here!” The ruby red stalks are almost ready to be picked. Now, there is some roadside inspiration!

Rhubarb is largely thought of as a plant grown for pies. Over the years I have paired it with fish, crème brulé  and chutney. The secret is balancing the tartness to work with the ingredients involved. For fish, a stewed rhubarb finished with butter is delicious. Crème brulé is sweet, so it works perfectly.

This muffin is a versatile base for any fruit. In the fall there are apples, and spring and summer there are blueberries and rhubarb.

This batter can be frozen without the fruit and when thawed before adding the fruit desired. Choosing a versatile batter recipe gives an opportunity not only to save time but by freezing the batter in batches, there is the option of creating a new muffin without having to redo a whole recipe. It is so convenient to have a healthy choice to pull from instead of buying readymade at the grocery store.

There are many health benefits to flax seeds, as well. They’re rich in fibre, containing Omega 3 fatty acids and antioxidants. Flax seed aids in the fight against cancer, cardiovascular disease and diabetes. We can use all the help we can get.

Happy cooking!

 

Gingered Rhubarb and Flax Muffins

 

2 cups oats

2 cups yogurt

1-1/3 cups brown sugar

2/3 cup vegetable oil

2 eggs

1 Tbsp. vanilla

1 Tbsp. orange zest

1 tsp ginger, chopped

2 cups all-purpose flour

2 Tbsp. ground flax

2 tsp. cinnamon

2 tsp. baking powder

1 tsp. baking soda

2 cups rhubarb, chopped

Oats and flax for sprinkling

 

Combine yogurt, oats, eggs, sugar, vanilla, vegetable oil and orange zest. Allow to sit for 5 minutes.

Combine all dry ingredients in another bowl.

Add wet ingredients to the dry ingredients and rhubarb, mix together.

Butter a muffin tin and line with muffin papers.  Spoon in batter until almost full.

Sprinkle some flax and oats on top.

Place in preheated oven, 350 F, and bake for approximately 20-25 minutes.

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