I tried a new muffin recipe from Simply Fresh over the weekend. I had ordered some organic rhubarb from my online CSA and wanted to try some new things with it. So I thought these sounded great. And they were so good! They're pretty dense, but they are very good and filling.. a wonderful breakfast muffin! I made 12 rhubarb banana rosemary regular muffins, 24 strawberry rhubarb banana rosemary mini muffins, and 6 strawberry rhubarb banana rosemary regular muffins with this recipe.
Rhubarb Banana Rosemary Muffin
7 - 8 stalks of Rhubarb
1 cup sugar
2 TBSP maple syrup
2 ripe bananas peeled and mashed
1 TBSP baking powder
1 TSP baking soda
1/4 TSP salt
1 TBSP dried rosemary
3 cups whole grain flour
1 cup water
Wash and cut rhubarb into 1/2 inch pieces. Add to a small pot with sugar and 1/2 cup water. Boil until rhubarb has broken down into almost a jam like texture. Let cool.
In a large mixing bowl add the cooled rhubarb mixture to all other ingredients. Add the cup of water slowly until you reach your desired muffin batter consistency. Depending on the moisture level of the rhubarb mixture you may need to add more or less water at this stage.
Bake in a lined or oiled muffin tin at 350 for 25 minutes or until a fork inserted into the centre of the muffin comes out clean.