Rhubarb And Cardamom Oat Muffins Recipe

Gather the rhubarb and cardamom oat muffins ingredients

To prepare these muffins, it's best to use fresh rhubarb stalks. If fresh rhubarb isn't available, frozen sliced rhubarb can be a suitable alternative. The rhubarb is combined with a little light brown sugar, ground cardamom, and cinnamon before being incorporated into the batter. The muffins are built on a foundation of oat flour and quick-cooking oats. Flax meal contributes to the structure, while extra brown sugar provides sweetness. Both baking powder and baking soda are included for leavening. Sea salt and the zest of a small lemon enhance the flavor of the dry ingredients. Large eggs, canola oil, and oat milk add moisture to the batter, while vanilla extract brings in additional flavor and sweetness. A streusel topping is created using raw walnuts, more brown sugar and oats, butter, along with extra cinnamon, cardamom, and sea salt.

Step 1: Preheat the oven

Set the oven temperature to 350°F.

Step 2: Prepare a muffin tin

Place paper liners in each cup of a 12-cup muffin tin.

Step 3: Slice the rhubarb

Slice the rhubarb stalks into ¼-inch pieces crosswise.

Step 4: Marinate the rhubarb

In a medium-sized bowl, mix the rhubarb with 2 tablespoons of brown sugar, ½ teaspoon of cinnamon, and ¼ teaspoon of cardamom. Put aside.

Step 5: Whisk together the liquid ingredients

In a spacious mixing bowl, combine the eggs, canola oil, oat milk, and vanilla using a whisk.

Step 6: Combine the dry ingredients

In another bowl, mix together the oat flour, oats, flaxseed, baking powder, baking soda, salt, and lemon zest along with the leftover brown sugar, cinnamon, and cardamom.

Step 7: Add the rhubarb

Incorporate the rhubarb into the flour mixture, stirring to ensure it's evenly coated.

Step 8: Add the rhubarb and dry ingredients to the egg mixture

Incorporate the rhubarb and dry ingredients into the egg mixture, mixing gently until everything is combined and there are no dry patches left.

Step 9: Scoop the batter into the muffin papers

Utilize a big ice cream scoop or spoon to fill the muffin liners two-thirds of the way.

Step 10: Make the streusel

To prepare the streusel, mix all the ingredients together in a small bowl until well combined.

Step 11: Add the streusel to the muffin batter

Evenly distribute the streusel over the tops of the muffin batter.

Step 12: Bake the muffins

Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 13: Cool the muffins

Allow the muffins to cool in the pan for 15 minutes, then transfer them to a rack to cool completely.

What can you use as a substitution for oat flour?

Kinnaird developed this recipe to showcase the soft, delicate texture and nutty taste that oat flour brings to baked goods. If you find yourself lacking oat flour or wish to try something different, there are several dependable alternatives. Since oat flour absorbs a significant amount of liquid, you'll need to make slight adjustments to the quantities of other flours. If gluten content isn't a concern, you can substitute ¾ cup of all-purpose or wheat flour for every cup of oat flour.

Rye flour is another intriguing option that can be used in the same proportion as wheat flour, though it will result in a denser muffin with a distinct rye flavor, which Kinnaird believes pairs nicely with rhubarb. For those looking to keep the muffins gluten-free, buckwheat or rice flour can be used in a 1:1 ratio in place of oat flour. Finally, consider mixing oat flour with almond flour for a nutty variation on this recipe!

What are the nutritional benefits of rhubarb?

Rhubarb is a multifaceted plant consisting of four parts: the roots, bulb, stalks, and leaves. Among these, only the red and green stalks are safe to eat, and they often require significant preparation to be enjoyed by most people. If you don’t have your own rhubarb patch in your garden, it can be challenging to find in supermarkets. However, farmers' markets typically offer an abundance of this garden vegetable from early spring to early fall.

Rhubarb is frequently linked to sweet treats like pies, cobblers, and sauces, which balance its tartness with ample sugar. While these preparations may not be the healthiest options, rhubarb does provide several health benefits, including high levels of vitamins K and C. The fibrous, celery-like stalks are also rich in fiber and serve as a notable source of antioxidants.

What is cardamom, and what does it tast like?

Cardamom is a powerful spice utilized in various cuisines, including Indian, Middle Eastern, and Scandinavian dishes. The seeds of cardamom are found within small, slender pods that grow on the plants. These pods are available in both green and black varieties. Green cardamom typically thrives in tropical regions like India, Sri Lanka, and Guatemala, and is the more commonly used type in cooking, as both the pod and the seeds can be incorporated into recipes.

The pods can be purchased whole and crushed to extract the black seeds, or they can be ground into a spice with a texture similar to cinnamon. Green cardamom boasts citrusy aromas and a warm flavor with a hint of peppery spice. A small amount of cardamom can significantly enhance a dish, so it’s advisable to use it sparingly to prevent overpowering the other flavors. Kinnaird enjoys crushing the pods with a mallet and grinding the seeds into a coarse powder for use in baked goods, as the freshly ground seeds offer a particularly rich flavor.