Rhubarb Strawberry & Pear Muffins

by Collette White | 29 November, 2018

Good Morning friends, Happy Thursday! I hope this finds you all well! I love making time to bake fresh goodies for my family. It is even more pleasurable with Mabel (my Richmond Belling Oven) and when I am able to use fresh produce – so much tastier! These deliciously tasty Rhubarb, Strawberry and Pear Muffins are a hit with my family, I truly hope you love them also! 

Ingredients

2 cups almonds (240g) OR almond meal

6 eggs

½ cup rapadura (90g) *

½ tspn vanilla powder *

pinch salt

3 long rhubarb stalks (50g) – cut in half length ways then into ½ cm pieces

6 strawberries (70g) – cut into quarters

1 pear – cored then cut into thin long slices

½ tspn cinnamon

½ tspn rapadura – extra

Method

Preheat oven to 170c and line a 12 hole muffin tin with cases.

Place the almonds into your food processor and blitz on high until ‘almond meal’ is formed (skip this step if using almond meal)

TMX: Speed 7 / 5 seconds

Add the eggs, rapadura, vanilla and salt to the almond meal mixture and blitz on a medium speed for 4 minutes.

TMX: Speed 5 / 4 minutes

Add the rhubarb and strawberries to the mixture and gently stir through, until thoroughly combined.

TMX: Reverse / Speed 4 / 10 seconds

Pour mixture into patty cases, trying to get an even amount of fruit in each one.

Place 1-2 slices of pear on top of each muffin and sprinkle with cinnamon and extra rapadura.

Bake in preheated oven for 30 minutes or until golden and thoroughly cooked.

Allow to cool for 5 minutes before enjoying!

Makes 12

Notes

  • Rapadura can be swapped for coconut sugar, brown sugar or sweetener of choice
  • Vanilla Powder can be swapped for 1 tspn vanilla essence
  • I found the rhubarb easiest to cut into 1cm pieces by using kitchen scissors
  • Muffins freeze well

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,