Buckwheat and almond muffins with rhubarb

Name: Buckwheat and almond muffins with rhubarb
Yield: 12
Ingredients: 100g (3½oz) spelt flour; 100g (3½oz) buckwheat flour; 175g (6oz) ground almonds; 1 teaspoon baking powder; ½ teaspoon bicarbonate of soda; 3 eggs; 400g (14oz) caster sugar; ½ teaspoon salt; 340g (11¾oz) whole yoghurt; 20g (¾oz) unsalted butter, melted; demerara sugar, for sprinkling; 450g (1lb) rhubarb, trimmed; 225g (8oz) caster sugar; ½ vanilla pod split; 1 tablespoon cornflour; (optional) zest and juice of ½ orange

Delicious and healthy muffins for the whole family, from Sarah Johnson's new book Fruitful

By Sarah Johnson

31 July 2024

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PATRICIA NIVEN

Recipes for buckwheat and almond muffins, and for roasted rhubarb from Sarah Johnson's new book Fruitful. There's no reason why you can't try a different seasonal fruit to go with these delicious, rustic muffins – perfect for breakfast or an afternoon snack.

This recipe is an extract from Fruitful by Sarah Johnson (Kyle Books)

If you like this recipe, why not try some of our other Breakfast & Brunch Recipes from the House & Garden archive?