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Orange Rhubarb Muffins

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 cups flour 11 oz. by weight
  • 1/2 cup demerara sugar or light brown sugar 4 1/2 oz. by weight
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp coriander
  • 1 egg
  • 1/4 cup vegetable oil 2 oz. by weight
  • 3/4 cup orange juice 6 oz. by weight
  • 1 tsp orange zest optional
  • 1 1/2 cups rhubarb, sliced 1/8” thick 6 oz. by weight

Method
 

  1. Preheat oven to 375ºF. 
  2. Line a muffin pan with muffin liners.
  3. In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt and coriander.
  4. In another bowl, whisk together the egg, oil, orange juice, and orange zest, if using.
  5. Stir the wet ingredients into the dry ingredients until just combined. Fold in the rhubarb.
  6. Divide the batter between the muffin liners.
  7. Bake for 20-25 minutes or until a toothpick comes out clean, rotating the pan halfway through baking.