Apple & rhubarb muffins (gluten & dairy free)

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I had another fab local fruit & veg selection this week including crisp, sweet jangold apples and delicious rhubarb. I make a fruit compote to mix into plain goats yoghurt for my kids, and while making a jars’ worth I had an idea for these muffins.

I’ve used a large variety of fruit and nuts in the sponge which might seem like a lot of ingredients, but the flavour is definitely worth it. I buy dried goods in bulk either from Suma or Natural Choice, as the quality is far superior to what is readily available in the supermarkets, and the price is better too. I’d highly recommend doing the same if you make a lot of these type of recipes as the small packets can be extortionate!

Ingredients (for 10 large muffins, or 18 cupcakes):
2 large free range eggs
200ml olive oil
100ml water
100g dates
100g dried apricots
100g brazil nuts
100g cashew nuts
100g pecans
100g rhubarb (washed, top & tailed and cut into large chunks)
100g apple (peeled, cored and cut into large chunks)
Tbsp honey (optional)

Method:
– make the compote first: place the rhubarb and apple in a saucepan and turn the heat up high. When you hear sizzling a few minutes in put the lid on the pan and turn the heat down low

– allow to cook for 5-10 mins until soft, add the honey if you’re doing so, then tip the contents of the pan into your blender/food processor and whiz on high until smooth. Set to one side

– preheat the oven to 160C fan/170C non-fan/340F/GM3. Line a cupcake or muffin tray with cases

– either whiz together all the muffin ingredients in your blender/food processor until combined to form a thick wet batter

– OR finely chop the fruit and nuts and place in a large bowl, then whisk together the eggs, olive oil and water in another bowl. Pour over the top of the fruit and nuts combining well

– put a tablespoon of batter into your cases, top with a tablespoon of fruit, then top again with another tablespoon of batter

– bake for 35-40 mins until golden brown and cooked through

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