This perfect pairing of sweet and tart comes from Jae Steele’s book “Ripe from Around Here” her seasonal recipes are fantastic. I made these recently with fresh rhubarb and frozen strawberries, but fresh strawberries or frozen rhubarb would be fantastic too!
2 1/2 cups spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1.2 tsp sea salt
1 cup diced rhubarb (approx 1cm pieces, if they’re too large the sourness will be quite a contrast)
2/3 cup maple syrup
1/3 cup unsweetened applesauce
1/3 cup buttermilk or the vegan version buttermilk (1 tbsp apple cider vinegar + non-dairy milk)
1/2 sunflower oil
1 tsp vanilla extract
2/3 cups sliced strawberries
Preheat oven to 375 *F, Prepare a 12-cup muffin tin with liners or a light coating of oil
Whisk together the flour, baking powder, soda, cinnamon and salt in a large bowl. Add the rhubarb. In a small bowl mix together maple syrup, apple sauce, buttermilk, oil and vanilla. Pour wet mixture into the flour mixture. Mix together just until the flour is absorbed – Don’t over mix. Gently fold in the strawberries. Portion into the muffin cups. Bake for 25 min or until a toothpick inserted in the centre comes out clean.
Keep in an airtight container for 2 days or up to a week in the fridge.