Healthy Whole Wheat Honey Ginger Rhubarb Muffins

Recipe Description:

These muffins are sweet and spicy with small patches of sour rhubarb sprinkled through out the muffin. These make an excellent breakfast on the go and can be frozen for a later time.

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Servings: 18 muffins

Difficulty: Easy

Recipe Ingredients:

2 cups whole wheat flour

2/3 cup cultured buttermilk

1 tsp pure vanilla extract

½ tsp unrefined sea salt

3 tsp aluminum-free baking powder

¼ cup flax seed, ground

¼ cup honey bee pollen

1/4” piece of ginger root, finely chopped

2/3 cup raw honey

½ cup unsweetened applesauce

3 pastured eggs

1 lb rhubarb stalks, cut into 1/8” pieces (this produces about 3 ½ cups)

Recipe Instructions:

Mix the flour and buttermilk in a medium size bowl. Let the mixture soak over night in a warm place.

Preheat the oven to 300 degrees F.

Mix the flour/buttermilk mixture with the vanilla, salt, baking powder, flax, honey bee pollen, ginger root, honey, applesauce, eggs, and rhubarb. Stir well.

Place the paper liners in the muffin tin.

Ladle the muffin batter into the paper lined muffin tin filling each hole 3/4 full.

Bake the muffins for 25-30 minutes on the center rack or until a toothpick inserted in the middle of the muffins comes out clean.

Author: koalaspirit

I am an at home cook whom loves to use real food ingredients. I love canning and fermenting foods while they are in peak season. View all posts by koalaspirit

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: koalaspirit

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