For breakfast, snack or dessert; have a seasonal muffin!


For about 24 muffins

  • 625 ml flour
  • 5 ml baking soda
  • 5 ml baking powder
  • 2,5 ml salt
  • 250 ml brown sugar
  • 125 ml sunflower oil
  • 1 egg
  • 250 ml buttermilk*
  • 375 ml chopped rhubarb
  • 10 drops Aliksir orange oil (EO or GO) or ginger essential oil

*Buttermilk can be replaced by the same quantity of milk to which we add a tablespoon of lemon juice.


  1. Grease two muffin tins or dispose papers in the cups.
  2. Preheat the oven to 350°F.
  3. In a bowl, combine the flour, soda, baking powder and salt.
  4. In another bowl, blend the sugar and the chosen essential oil well.
  5. Beat the sugar with the sunflower oil, the egg and the buttermilk.
  6. Pour onto the dry ingredients and mix with a spoon, just enough to combine all ingredients.
  7. Incorporate the rhubarb.
  8. Pour into the muffin tins, almost up to the edge of the cavities.
  9. Bake for about 25 minutes.
  10. Let the muffins cool down before turning out.