Rhubarb and Strawberry Whole Wheat Muffins

Roasted strawberries and rhubarb come together with whole wheat spelt flour and a rhubarb and strawberry compote for a decadent weekend breakfast. Freshly baked muffins for breakfast. Yes please!

COMPOTE:
300g (10oz) rhubarb, chopped
200g strawberries, hulled
1/3 cup raw sugar
zest and juice of 1 lemon

MUFFINS:
200g (1 3/4 cups) whole wheat spelt flour
1 1/2 tsp baking powder
75g raw sugar
1 egg
125 ml milk (either dairy or not milk)
75 ml olive oil or coconut oil (not extra virgin)

View the full recipe at Delicious Everyday →