When I was a little girl, my parents had a patch of rhubarb growing in the back yard so I grew up on the sour veggie stalk but haven’t had it in years. This summer I kind of got a craving for it, but our little village grocery store doesn’t even carry it! During a trip to the city, I picked up a bunch and started thinking about what to make. Because we have started to eat healthier, I wanted to avoid sweet treats like pies and crisps, I opted for making these delicious Whole Wheat Rhubarb Muffins!
Health Benefits of Rhubarb
Rhubarb is high in fibre and every serving of rhubarb provides 45% of the daily value in vitamin K, which supports healthy bone growth and can limit neuronal damage in the brain, even to the point of Alzheimer’s prevention. It contains infection-fighter vitamin C, the second most prominent vitamin, along with vitamin A, another powerful natural antioxidant for good skin and mucous membranes, good vision, and possible protection against lung and mouth cancers (the red stalks provide more than the green ones), with healthy additions of folate, riboflavin, niacin, B-vitamins, and pantothenic acid. Good mineral sources include 32% of the daily value in manganese per serving, along with iron, potassium, and phosphorus.
While many believe milk is the best calcium source, one cup of cooked rhubarb contains just as much, and it’s actually much better for you. In fact, rhubarb is on the short list with salmon and spinach for the highest amounts of calcium it provides.
(source: food facts presented by mercola.com)
Whole Wheat Rhubarb Muffins
2 cups chopped, fresh or frozen rhubarb
1 cup milk
1 tsp. lemon juice
1/2 cup vegetable oil
2 1/2 cups whole wheat flour
2 cups brown sugar
1 cup rolled oats
1/2 tsp. cinnamon
1 tsp. baking soda
In a bowl, whisk together the egg, milk, lemon juice and the vegetable oil.
In another, large bowl, with a fork, mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and salt.
Make a “well” in the center of the dry ingredients, and pour the egg mixture in, and stir just until combined.
Gently stir in the chopped rhubarb.
Spoon the batter into paper lined muffin cups.
Bake in center of oven at 350° F or about 28 – 32 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for about 5 minutes, and then remove to a cooling rack.
Makes about 12 – 15 muffins.
- 2 cups chopped, fresh or frozen rhubarb (If you are using frozen rhubarb, thaw it first in a sieve, and discard the excess liquid)
- 1 egg
- 1 cup milk
- 1 tsp. lemon juice
- ½ cup vegetable oil
- 2½ cups whole wheat flour
- 2 cups brown sugar
- 1 cup rolled oats
- ½ tsp. cinnamon
- 1 tsp. baking soda
- ¼ salt
- In a bowl, whisk together the egg, milk, lemon juice and the vegetable oil.
- In another, large bowl, with a fork, mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and salt.
- Make a "well" in the center of the dry ingredients, and pour the egg mixture in, and stir just until combined.
- Gently stir in the chopped rhubarb.
- Spoon the batter into muffin cups or paper lined muffin cups.
- Bake in center of oven at 350° F or about 28 - 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for about 5 minutes, and then remove to a cooling rack.
- Makes about 12 - 15 muffins.