While fruit season is just starting, I find myself already addicted to my new favorite: rhubarb. I keep buying strawberries by the quart (and usually 2 at a time) and now cherries and blueberries are starting to show themselves at the market, but the problem is they’re just too easy to eat!
I always buy them with the best intentions of making wonderful pies, tarts and other treats but one thing leads to another and by the time I get to actually baking, I find I’ve eaten most of them.
But rhubarb, bless those tart little stalks! Rhubarb requires something extra. It requires some care and attention- a little finesse to make it shine. Sure, something strawberry + rhubarb related always comes to mind when I think of things I want to make, but it just never happens. Instead, I just find my refrigerator filled with lonely little rhubarb stalks but hey, it’s ok because they bake up wonderfully! Rhubarb takes time and preparation to eat so thankfully they stuck around long enough to make rhubarb muffins.
I love the balance it creates with sweets and whatnot.
So what I’m really getting at is that you should make these ASAP. I mean, you’ve got sweet muffins (which are always great because instead of a loaf, they’re already portioned out!), tart rhubarb and macadamia nuts to add a little crunch.
Oh yeah, and coconut. Because when isn’t coconut oil a good thing? I mean really. Alright, maybe I can think of a few times, but not many. Not sure I’d want coconut oil in my marinara and spaghetti…but other than that coconut oil is always good!
Coconut Macadamia Rhubarb Muffins
Makes 12 Muffins
Adapted From Taste of Home
1 ¼ Cup Sugar
2/3 Cup Coconut Oil
1 Egg, Beaten
1 tsp Vanilla Extract
1 Cup Creamy, Full Fat Yogurt
1/3 Cup Milk
2 ½ Cups Flour (I used 1 Cup Whole Wheat and 1 ½ Cup All purpose Flour)
1 tsp Salt
1 tsp Baking Soda
½ tsp Ground Cinnamon
¼ tsp Freshly Grated Nutmeg
2 Cups Diced Rhubarb
½ Cup Chopped Macadamia Nuts
Preheat oven to 350°F.
Line a muffin pan with muffin liners and lightly coat with non-stick spray.
In a bowl, mix together the sugar and coconut oil. Then add the beaten egg, vanilla extract, yogurt and milk.
In a separate bowl, mix the flour, salt, baking soda, cinnamon and nutmeg. Toss in the diced rhubarb and chopped macadamia nuts and mix to coat with the flour mixture.
Fold the dry mixture into the wet mixture and mix until combined.
Evenly distribute batter into muffin tin wells.
Place in the oven and bake for 25 minutes or until cooked through (stick a toothpick in the middle and if it comes out clean when you pull it out, it’s cooked). Let the muffins cool on a rack. Dust with confectioners sugar, if desired.