Rhubarb Pear Muffins
Fresh rhubarb is readily available in the summer. But what’s great is that you can buy it frozen year round and use it to make muffins, cakes and compotes. It has a slight tart flavour that is easily sweetened up with some sugar substitute.
60g (2oz) All Bran or 100% Bran cereal
35g (1 1/4oz) wheat bran
224ml (8fl oz) buttermilk
115g (4oz) whole wheat flour
8 level tbsp sugar substitute
2 tsp baking powder
1 tsp grated lemon rind
1/4 tsp bicarbonate of soda
Pinch salt
3 medium eggs whisked
1/4 cup vegetable oil
1 1/2 tsp vanilla
1 ripe pear, cored and chopped
180g (6oz) chopped fresh or frozen rhubarb
Streusel Topping
30g (1oz) wholemeal flour
3 tbsp brown sugar substitute
2 tbsp soft non-hydrogenated margarine
1/2 tsp cinnamon
- In bowl combine All Bran and wheat bran. Pour over buttermilk and stir to combine; let stand for 10 minutes.
- Meanwhile, whisk together flour, sugar substitute, baking powder, lemon rind, bicarbonate of soda and salt. In another bowl whisk together eggs, oil and vanilla. Stir into bran mixture and pour over flour mixture and stir to combine. Gently stir in pear and rhubarb until just combined.
- Divide batter among 12 greased or paper lined American style muffin tins (7cm/2 3/4in x 3cm/1 1/8in).
- Streusel Topping: In small bowl, combine wholemeal flour, sugar substitute, margarine and cinnamon until crumbly. Sprinkle over top of muffin batter and bake in 200 C(400 F, gas mark 6)oven for about 20 minutes or until golden and firm to the touch.
Makes 12 muffins.
Storage: Wrap each muffin individually in plastic wrap and freeze in airtight container for up to 2 weeks or refrigerate for up to 2 days.