These are super moist, simple, breakfast muffins. They contain a mixture of whole-grains and fruit, are gluten-free and are very low in sugar. An awesome snack, breakfast and great for kids.
These have have had so many iterations in our house. I just throw “breakfast style” ingredients into a bowl and hope for the best – so sorry to those that may have seen something similar to this on our social media a while ago and asked for the recipe (it was in the form of a cake then). The truth is, I didn’t write the recipe down, so I had to make it and recipe test it a few times so it was perfect for you!
They are designed to be super quick, healthy and easy, and require little preparation by using a no-fuss souring process to activate the grains and assist them to become super digestible and nutrient rich for you! They are a mix of sweet and savoury - we primarily use orange juice as a natural sweetener so they aren't super sweet - with hints of rosemary, and the earthiness of whole-grains. Throw everything in a bowl, sour, bake, and eat these as you run around this upcoming week or with a calm weekend coffee.
You can make these guys year-round because oranges can sit ripe on the tree all year, rhubarb and rosemary are both year round perennials, and whole-grains are totally stable when stored.
We don’t really celebrate Valentines Day, but we do generally make a form of baked good for the occasion (any excuse). And this Valentines day these are it - add a little heart using the rhubarb and give it to someone you love.
You can also use any fruit, we used rhubarb to keep in the red theme of Valentines Day. But you can replace the rhubarb with any fruit – let us know what worked for you!
These recipe uses butter and natural yoghurt, jump back to our recipes for these if you want to play with making them yourself!
Makes 12 small muffins (or 15 if you made them as small as we did!)
// Time 12-24 hours souring + 15 minutes preparation + 15 minutes baking
250ml (1 cup) natural yoghurt
60ml (1/4 cup) orange juice (juice of approx. 1 small orange)
90g (3/4 cup) buckwheat flour
140g (1 cup) brown rice flour
60 g (1/2 cup) flax meal (we simply put flax into our high-powered blender and blend on high to freshly mill)
40g butter, melted
1 sprig rosemary, leaves stripped from stem
1 teaspoon vanilla essence
3 eggs, whisked
1 teaspoon baking soda
60ml (1/4 cup) olive oil
40g unrefined sugar (we use rapadura sugar)
5 sticks (approx. 400g) rhubarb cut into 2-3cm pieces
juice of 1 large orange
Mix together yoghurt, orange juice, buckwheat flour, brown rice flour and flax meal. It should make a thick dough-like paste.
Cover and leave at room temperature to sour for 12-24 hours.
Preheat the oven to 180 degrees and grease muffin tray.
Distribute evenly across muffin tray: sugar, rhubarb pieces and orange juice (there should be enough juice to wet the sugar). Don’t panic if it looks like lots of rhubarb, they will collapse while cooking, so go for it!
Now make the cake mixture. Add remaining ingredients and gently whisk until combined - don’t over stir.
Pour the batter into each muffin tin. Bake for 15 minutes. They are ready when they are golden brown and a skewer comes out clean.
Flip out and allow to cool on a rack.
A note on weights
Because we mill all of our flours fresh, there can be discrepancies between grams and cups. Please use grams where you can!
P.S. We are so excited to tell you that we are currently writing a book! It feels so good to be able to tell you all, it's a massive project that we are putting all of our energy into, so that we can share all of our knowledge with you.
It's a little like having your first child (or how we imagine it would be), with a bit of a wait - but great feelings of anticipation and excitement!
It is due to be released this October with Plum / Pan Macmillan. And we cannot wait to share it with you!
A sneak peak behind the scenes, with Shantanu Starick.
All images by the legendary Shantanu Starick.