Summer Muffins

Food - 17. June 2015

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Quite a while ago, I shared with you the recipe for delicious banana split muffins and the best mousse au chocolat Today I want to share a recipe with you for easy, fluffy summer muffins with a sweet sour rhubarb mousse. I created it because I had some strawberries & rhubarb that needed to be used. Well, I don’t want to loose to much words (actually, I should be studying…) and so here you go. If you try it out, let me know how they turned out!For 12 Strawberry & Rhubarb Muffins:
300g Spelt flour
100g Raw can sugar
1/4 teaspoon Vanilla (grounded)
1 tablespoon starch
1/2 pck Baking soda
1 pinch Salt
90ml Oil (Sunflower, or canola)
200g Soy yoghurt
200ml Rice milk (or other plant milk)
circa 150g Strawberries
circa 150g RhubarbMix flour, sugar, vanilla, starch, baking soda and salt in a bowl. Add yoghurt, oil and milk.
Wash strawberries and cut them in small pieces.
Wash & peel rhubarb and cut in small pieces. Add strawberries & rhubarb to the bowl.
Mix it all together and fill 12 cupcake forms and bake them form 30 to 40 minutes at 180°C (recirculation).Rhubarb Mousse:200 g Rhubarb
50g Raw cane sugar
1 teaspoon Lemon juice
2dl cream (whippable!!)
1 Pck. cream stiffenerPeel rhubarb and cut it into small pieces. Boil it, together with the sugar and the lemon juice in a saucepan. Then cover the pan and let it cook on low heat for another 8 to 10 minutes until it’s soft and creamy. Then remove from heat and let it cool.Whisk the cream together with the cream stiffener and carefully add the rhubarb compote. Let it rest for about an hour in the refrigerator.

 

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1 Comment

  • Kiss & Make-up 17. June 2015 at 12:31

    Oh yummy! You totally have me craving a whole plate of these now! 🙂

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