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Orange Rhubarb Muffins

orange rhubab muffinsSince we purchased our home late summer of last year, it’s been a bit of a treat discovering new goodies popping up in our semi-neglected garden. Amongst the bounty is the most glorious rhubarb plant – the thing is thriving despite our constant neglect (sorry, little guy). And as we near the end of the rhubarb season, I find myself trying to capitalize as much as physically possible. Rhubarb mojitos, rhubarb lilac spritzers, and rhubarb italian cream sodas have been abundant (and yes, the living is good – don’t judge!) But these rhubarb orange muffins have, hands down, taken the proverbial cake. I urge you to whip em up yourself before the goodness disappears. 

PS – this tea towel was kindly gifted to me by Ippinka – and I adore it

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Orange Rhubarb Muffins
Serves 12
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
205 calories
28 g
67 g
9 g
4 g
5 g
83 g
96 g
15 g
0 g
3 g
Nutrition Facts
Serving Size
83g
Servings
12
Amount Per Serving
Calories 205
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 67mg
22%
Sodium 96mg
4%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
5%
Sugars 15g
Protein 4g
Vitamin A
7%
Vitamin C
21%
Calcium
6%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup rhubarb, cut into 1/2" slices
  2. 2 navel oranges
  3. 1 1/2 cups plain flour
  4. 3/4 cups sugar (plus extra for the rhubarb)
  5. 1 1/2 tsp. baking powder
  6. 1/4 tsp. baking soda
  7. 1/4 tsp. fine sea salt
  8. 2/3 cup Greek yoghurt
  9. 1/2 cup butter, melted
  10. 3 eggs, lightly beaten
  11. 1 tsp. vanilla extract
Instructions
  1. Preheat your oven to 350ºF and place a shallow tray with water on the lower level in the oven.
  2. Place the rhubarb in a bowl and mix with the zest and juice of one orange, and a spoonful or two of sugar. Stir to coat the rhubarb.
  3. In a separate bowl, sift all dry ingredients and stir together. Add in the zest of the second orange and stir to combine.
  4. Make a well in the middle of your dry ingredients and pour in the wet ingredients. Str together until just combined. Be careful not to over mix. Toss in the rhubarb, as well as the juices, and stir to combine.
  5. Add mixture to lined muffin tin, filling them 3/4 of the way full.
  6. Bake on the middle shelf for 20 minutes, or until the muffins have risen, look golden brown and feel firm to the touch.
  7. Remove from oven and allow to cool on a wire rack.
beta
calories
205
fat
9g
protein
4g
carbs
28g
more
lark & linen http://www.jacquelynclark.com/
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  • Ashley Uhl
    June 29, 2017 at 11:35 am

    You’re quite the baker! I’ve only had strawberry rhubarb pie once so I know next to nothing about rhubarb but these look delicious. And I love the papers you used for the muffins. So much cuter than the regular paper muffin cups!

  • Orange Rhubarb Muffins | Bloggsom
    June 30, 2017 at 1:02 am

    […] post Orange Rhubarb Muffins appeared first on lark & […]

  • Eden Passante
    July 6, 2017 at 5:25 pm

    Yum!! What a great flavor combination!! I would eat muffins everyday if I could! So good!

    • Jacquelyn Clark
      July 21, 2017 at 3:00 pm

      It’s a good one for sure! Nice and refreshing :)

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