Rhubarb Cornmeal Muffins
Light and airy, spiced and moist, with tangy pockets of rhubarb and crunchy addicting edges, these muffins are a spring delicacy. Use only fresh rhubarb and enjoy them the same day they are made.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 muffins
- 3/4 cup fine cornmeal
- 1/4 cup ground almonds
- 1/3 cup whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1/2 teaspoon ground cardamom
- 1/2 cup raw cane sugar
- 2 medium eggs
- 1/3 cup coconut oil melted slightly
- 1/2 cup plain yogurt
- 1 1/4 cups chopped rhubarb small dice
Preheat oven to 350F. Line a muffin tin with 8 large baking papers.
In a medium bowl, whisk together cornmeal, ground almonds, flour, baking powder, baking soda, salt and cardamom.
In a larger bowl, beat cane sugar, eggs and coconut oil together until smooth.
Add in the yogurt, followed by the dry ingredients.
Sprinkle in the chopped rhubarb and fold together very lightly until just combined. It's okay if there are a few streaks of flour remaining.
Divide between the muffin liners and place on the middle rack in the oven.
Bake for about 17-20 minutes, or until the tops no longer feel spongy. Cool for 5 minutes in the pan, then slide a butter knife around the edges and pop them out to enjoy warm.