Rhubarb and Cardamom Crumble Muffins
Rhubarb and Cardamom Crumble Muffins
Serves: 8
Prep: 20 minutes
Cook: 20 minutes
Ingredients:
- 99g Raw Earth (1/2 cup)
- 175g Rhubarb, halved lengthways and diced
- ½ tsp Cardamom
- 2 tbsp Coconut Oil, melted
- 1 Egg
- 1 tsp Vanilla
- 125ml Almond Milk
- 1 tsp Apple Cider Vinegar
- 200g Gluten Free Self Raising Flour
For the crumble topping:
- 2 tbsp Raw Earth
- 50g Gluten Free Plain Flour
- 25g Gluten Free Oats
- ½ tsp Cinnamon, ground
- 50g Butter
Method:
- Preheat oven to 200C (fan-forced). Line a muffin tin with paper cases.
- Combine the rhubarb and Raw Earth in a bowl and set aside.
- To make the crumble topping mix together the Raw Earth, flour, oats and cinnamon. Rub the butter into the dry ingredients until combined. Set aside.
- Add the melted coconut oil, vanilla, almond milk, apple cider vinegar and egg to the rhubarb mixture. Whisk until well combined.
- Add the flour and cardamom and stir until combined (do not over mix the batter as this will lead to a dense heavy muffin).
- Divide the mixture evenly between 7 cases and top with the crumble mixture.
- Bake for 18-20 minutes. The muffins should be golden on top and when a skewer is inserted comes out clean.
- Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition tip:
Add chopped pistachios to the crumble mixture for extra crunch.
Nutrition
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 27.6g | 2.3g | 12.2g | 989kj | 236 | 97g |
