Local Produce of the Month: Rhubarb & Apples
Did you know that rhubarbs and apples are locally grown and in season in the month of January? Visit your local farmer’s market, stock up on rhubarb and apples, and try this delicious muffin recipe!
Rhubarb was once thought to be poisonous because the leaves contained a high level of oxalic acid. The stalk, however is harmless and holds many health benefits. This vegetable has an impressive nutritional profile, as it is packed with potassium, vitamin C and K and dietary fibre (just to name a few).
Being low in calories and fat as well as high in fibre, rhubarb has been shown to encourage weight loss! Other health benefits include cardiovascular disease prevention, regulating a healthy digestive system, and promoting brain and bone health due to the vitamin K content!
Rhubarb is a potent vegetable that should be a part of a healthy diet. However, use with caution if you have pre-existing kidney or gastrointestinal condition as it may worsen the issue. Also, never consume the leaves due to the oxalic acid content. Below is a muffin recipe using local rhubarb and apples.
Apple Rhubarb Muffins
Ingredients:2 cups all purpose flour, 1 cup whole grain flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, ½ teaspoon baking soda, ½ teaspoon salt, 2 eggs, 1 ½ cups coconut sugar, 1 ¼ cups apple sauce, ½ cup melted coconut oil, 2 cups rhubarb, chopped into ¼ inch squares.
1. Preheat oven to 400F. Combine flours, baking powder, cinnamon, baking soda and salt. Set aside.
2. Beat eggs, stir in sugar, applesauce and oil. Combine egg and flour mixtures. Stir until batter combines, slightly lumpy. Fold in rhubarb.
3. Have a muffin tin ready and place 2 tablespoons of batter in each.
4. Bake for 15 minutes.