Chocolate Rhubarb Muffins

Flick through the first few pages of any cookbook and you’ll find a section on the measuring ingredients. The measurement system will be explained, and you’ll be reminded of the importance of making accurate measurements. However I’m sure that most of you have some recipes that you don’t use a book for. Recipes that you know by heart.

These are often the same recipes that you know will be forgiving if you’ve run out of something and have to substitute one ingredient for another. You know that you ought to measure things accurately, but with this recipe you could get it right by eye. These are the recipes to use in a new house with an unfamiliar oven, a newly purchased muffin pan, and a teacup that is not marked in millilitres.

Muffins are wonderfully forgiving of inaccuracy, and they’re adaptable. These Chocolate Rhubarb muffins with hazelnut meal could equally be made with almond meal, and feature sultanas or chocolate chips in place of rhubarb. They were inspired by Deeba’s healthy chocolate muffins, which have proven to be magnificently flexible.

Dry Ingredients
1 teacup hazelnut meal
1 teacup gluten free flour
1/2 teacup cocoa powder
3/4 teacup sugar
1 dessertspoon baking powder

Wet Ingredients
1/2 teacup vegetable oil
1 egg
1/2 – 1 teacup milk
1 teacup fruit (in this case one long stick of rhubarb, diced)

Preheat the oven to 200 degrees Celcius.

Combine the dry ingredients in a bowl.

Add the oil and the lightly beaten egg. Stir to combine.

Add 1/2 cup milk and mix thoroughly. Add extra milk as required until the mixture reaches a good consistency for a cake batter. Since these measurements are so imprecise you will have to do this by eye.

Finally stir through the fruit and spoon the mixture into patty pans.

Bake for ~20 minutes, or until the top of the muffins is springy to the touch.

11 thoughts on “Chocolate Rhubarb Muffins

  1. Yum-I love these kinds of recipes, where you can be quick, a little less than precise, and inventive with the variations-and still be pretty sure it’ll turn out well.
    I would never have thought to use rhubarb. Shall raid the garden this arvo to try it!

  2. Yes, give me a muffin recipe anytime, though I’d be hesitant to bake anything without measuring first (must build up self-confidence!). Rhubarb looks like raspberry with that cocoa – nice!

  3. Great recipe Arwen. I love how versatile you say it is – and gluten free too!! It’s always a plus to find good gluten free recipes πŸ™‚

  4. Chocolate and rhubarb? What a fantastic sounding combo. I love that you’ve given your measurements in tea cups too. It reminds me of Chinese recipes that use rice bowls as a standard measure πŸ™‚

  5. Delicious! Our rhubarb is being eaten by something… I’ll have to put some pellets out. By the way, Ginny has given me the perfect recipe to match Eggs Benedict- an almond cake that uses 6 egg whites. I’ll let you know how it goes once I’ve tried it.

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