Please Pass the Recipe

sharing recipes from one generation to the next

Rhubarb, Apple & Coconut Muffins

Rhubarb, Apple & Coconut Muffins

When Mum worked in a cafe/catering company I remember muffins being one of her staple recipes.  I worked at the same company for a while  and I remember there was certainly a time where muffins were the thing to have, like cupcakes now, they were at every party, and in every cafe across town.  You still see them about, but less frequently.  Over time they’ve lost none of their taste and possibilities when it comes to cooking them at home.  It’s a recipe that I have actually had for a number of years, but not really used recently.  So this is the version of  Mum’s Muffin mix, with my flavours being rhubarb, apple & coconut.    I’ve substituted milk for oat milk to make a dairy free version and test how it turns out.  The verdict?  well they were a little wetter than the other muffins I baked today.  I would say make sure that your stewed fruit is not too liquid.  Add in the milk last and make sure that you go easy on the amount you add, going by feel as much as by the amount recommended in the recipe.  Having said that, they were still delish and I’m going to enjoy every bite!

**  top tip from Mum from our phone conversation today.  If your muffins are particularly wet when you are making dairy free versions or using juice or stewed fruit, then adding some psyllium husks really help with texture. **

Rhubarb, Apple & Coconut Muffins

  • 400g Self-Raising Flour or 400g Plain Flour & 5tsp Baking Powder – sifted
  • 100g Brown sugar
  • few drops of vanilla essence
  • 150ml vegetable oil
  • 2 eggs
  • 1 cup oat milk
  • 1 1/2 cups stewed apple & rhubarb
  • 1/2 cup shredded coconut
  • good shake ground cardamom

Pre-heat your oven to approx 200c.  Prepare your muffin tins with a spray oil.   If you are not sure how to prepare your stewed apple and rhubarb see this Rhubarb and Apple crumble recipe.   Leaving aside 1/2 cup of the stewed apple and rhubarb (pieces still whole if possible), combine all ingredients until a smooth batter.  About the consistency of yoghurt after you stir it in a tub if you are looking for a guide.   Once you have placed the batter into the muffin tray then spoon a piece of the remaining stewed fruit onto the centre.  Cook for approx 20 mins or until the muffins are springy to the touch.  Eat slightly warm if desired (or you can’t wait to taste), but they are equally good to eat cold.  If you are super disciplined, muffins also freeze well and can be great lunch box treats for grown ups.

About Leah

Australian Artist, painting with Gouache and Oil Pastel on Paper. Lover of lines, curves, colour and texture. Born and bred in Melbourne, Australia, I've spent most of my adult life travelling, time living in Sweden and Adelaide and have settled in Brisbane with my little family. I'm creative by nature and find inspiration in many different corners of this world, some just under my nose, others a life time away. I blog because I love to share what I discover, and to inspire myself. You'll find my blogging about my paintings and artwork on: and about my cooking adventures on

3 comments on “Rhubarb, Apple & Coconut Muffins

  1. Pingback: Choc Chip & Banana Muffins version number II « Please Pass the Recipe

  2. Anna
    March 25, 2012

    Great looking combo!


    • leah
      March 29, 2012

      thank you, they were pretty tasty 🙂


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