Rhubarb and Strawberry Whole Wheat Muffins

Roasted strawberries and rhubarb come together with whole wheat spelt flour and a rhubarb and strawberry compote for a decadent weekend breakfast. Freshly baked muffins for breakfast. Yes please!

📝 Ingredients

• COMPOTE:
• 300 g rhubarb (chopped, 10 oz)
• 200 g strawberries (hulled, 7 oz)
• 125 g raw sugar (1/2 cup)
• zest and juice of 1 lemon
• MUFFINS:
• 200 g whole wheat spelt flour (1 3/4 cups)
• 1 1/2 tsp baking powder
• 75 g raw sugar (1/3 cup)
• 1 egg
• 125 ml milk (1/2 cup, either dairy or not milk)
• 75 ml olive oil or coconut oil (1/3 cup, not extra virgin)

👨‍🍳 Instructions

1. 1Begin by making the compote. Preheat the oven to 160 celsius (320 Fahrenheit). Place the compote ingredients into a roasting pan lined with baking paper and toss to combine. Bake for 25 minutes, or until soft.
2. 2Increase the oven temperature to 200 celsius (400 fahrenheit). Place the flour, baking powder and raw sugar in a bowl and whisk to combine. Combine the liquid ingredients in a jug and whisk to ensure the egg is well incorporated. Add the wet ingredients to the dry and stir until just combined. Measure out 1/3 cup of the rhubarb mixture and add to the batter and stir through. Carefully grease and flour a 6 cup muffin pan and divide the mixture between each cup. Top with a little more of the compote and bake for 20 to 25 minutes, or until lightly golden and a cake tester comes out cleanly when inserted into the middle of each muffin.
3. 3Carefully remove the muffins from the pan and leave until warm and serve with the remaining compote.