Rhubarb Muffins

It’s been all systems go here, tending to our sheep, chickens and growing a veggie patch. Each afternoon I come home, head out into the garden with my trusty egg basket to collect the eggs. We are averaging 7-8 eggs a day which is fantastic!

Pumpkin seedlings

Some of our chickens. Left to right: Lettie, Omelette, Ginger, Rabbit, and to be honest we haven’t named the others. 

We are truly hobby farmers at heart. Just don’t tell our sheep that we purchased a chest freezer- thanks to Aldi and their Saturday specials!

Henri, (as in henry-the-hungry-hippo), is the sheep closest to Ian. She is a greedy-guts and bleats loudly whenever we open the back door!

We drove to Orange last Saturday and stopped in at Harris Farm. I picked up a lovely bunch of rhubarb and 3 huge beetroots, amongst other fresh fruit and veggies. I knew that I had to get the Rhubarb for these muffins as soon as I saw it.

They have a lovely light crumb, and the red of the rhubarb is delightful. The sprinkling of brown sugar and coconut oil is streusel-y goodness.

If you haven’t cooked with coconut oil yet, I would strongly recommend you give it a try. I buy it in bulk from Costco when I make trips to Canberra, or else I stock up when it’s half-price at Woolies! It lends a lovely, sweet coconut flavour to baking, and supposedly it is much better for you than vegetable oil.

I have even made them gluten-free, and they still turned out amazing. (I sub half gluten-free plain flour, and half almond meal.)

Try not to eat the whole batch in one go!


Rhubarb Muffins

“These are the best muffins I’ve ever had!” Ian, husband, food taster and just a really good egg

Makes: 24 muffins



  • 2 1/2 cups of plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups small diced rhubarb
  • 1 cup packed brown sugar
  • 1/2 coconut oil melted (or vegetable oil)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk (I use 1 cup normal milk with 1 tablespoon of lemon juice, stirred and left for 5 minutes)


  • 1 tablespoon coconut oil, softened
  • 1/4 cup plain flour
  • 1/4 cup packed brown sugar


  1. Preheat oven to 180 degrees C and line two 12 cup muffin trays with patty cases
  2. In a large bowl, whisk together flour, baking soda and baking powder and salt. Stir in rhubarb to coat with flour.
  3. In a medium bowl, whisk together the brown sugar, oil, egg, vanilla and buttermilk until smooth.
  4. Make a well in the centre of the dry ingredients and pour in the wet ingredients, stir until just combined.
  5. Divide the batter evenly among the muffin cups.
  6. In a small bowl, stir together the steusel ingredients with a fork until crumbly and combing. Sprinkle about a teaspoon on top of each muffin.
  7. Bake for 18 minutes until a toothpick inserted comes out clean.

Recipe Source: from this recipe at Mel’s Kitchen Cafe

2 thoughts on “Rhubarb Muffins

  1. I haven’t tried to make it Whole30 – but I’m guessing you could use all almond meal, almond milk, leave out the sugar and vanilla essence. I’m not sure it would still work as muffins, but worth a try? Although muffins probably aren’t in the ‘spirit’ of whole 30.

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