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:

1. Preheat oven to 200C (fan-forced). Line a muffin tin with paper cases.
2. Combine the rhubarb and Raw Earth in a bowl and set aside.
3. 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.
4. Add the melted coconut oil, vanilla, almond milk, apple cider vinegar and egg to the rhubarb mixture. Whisk until well combined.
5. Add the flour and cardamom and stir until combined (do not over mix the batter as this will lead to a dense heavy muffin).
6. Divide the mixture evenly between 7 cases and top with the crumble mixture.
7. Bake for 18-20 minutes. The muffins should be golden on top and when a skewer is inserted comes out clean.
8. 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