These muffins are , as my mother in law says, “ever so light”. With their occasional outbursts of rhubarb tang , complimented by the herbal limey fragrance of thyme they are pretty special. Perfect to have in the morning as you run out the door with a cuppa, as a Sunday brunch sidecar or even (and especially) with afternoon tea. In any case, they will not be around long.
Rhubarb 300g, chopped and tossed in 3 tbsp caster sugar
Spelt flour 300g
Baking powder 1 tsp
Finely chopped fresh thyme 1 tsp
Eggs, 2 beaten
Butter 100g, melted and cooled
Demerara sugar to decorate
Heat the oven to 200C/fan 180C/gas 6
Line a muffin tin with 12 paper cases. Bake the rhubarb on a baking sheet for about 10 minutes until just tender. Drain well & pat dry on a tea towel.
In a large bowl, mix the dry ingredients together and in a separate bowl combine the eggs, milk and cooled butter. Stir the wet ingredients into the dry, along with the rhubarb. Don’t worry if the mixture is lumpy - its supposed to be! Divide amongst the paper cases, sprinkle with Demerara sugar and bake for 25-30 minutes until golden. Allow to cool. Turn out onto a serving platter and serve immediately or allow them to cool for an hour completely and then wrap individually in foil to freeze.
Chef Tip: Now whenever you want a steamy muffin, just put them in a 180C pre-heated oven for 15 minutes and they will emerge as if you had just baked them that day.