Rhubarb & Nut Muffin

I've been wondering what Rhubarb is as everytime I go to supermarket, I always see them but not sure how to process them. They look like celery sticks, but red coloured. I googled it, it is reported that Rhubarb leaves are poisonous, but the rhubarb itself makes delicious cakes, pies, breads, and muffins. So I'm curious. They look like this - the raw one is not edible, you have to cook it - tastes sour (nice fresh fruity sour):



Original recipe came from Recipezar, but since I prefer muffins over breads, I modify the recipe to suit my taste and health principles, that if I can avoid white flour, butter & sugar, I'll avoid them all.

So here we go, the recipe modified by me, do use your logic if the dough is too liquid or too solid, fix it... i mean... if it comes too solid, pour some more buttermilk (buttermilk is not butter and milk, but a sour liquid from milk which butter fat has been removed - google it if you want to find out more about it), and if it comes too liquid, pour some more flour. I didn't measure the buttermilk accurately since I replaced sugar with honey with 2 tablespoon of hotwater. The theory is, if you have more liquid, the other liquid must be decreased a bit. Unfortunately I didn't write down exactly how much I decreased the buttermilk, but I did remember putting 'almost' 1 cup of it.

Ingredients (serve 12 medium muffins):
2 cups of self-raising wholemeal flour
2 eggs
'almost' 1 cup butter milk (approx 220 ml)
4 tablespoon honey + 2 tablespoon of hot water, mix and let cool
2 teaspoon liquid vanilla essence
1 teaspoon liquid coconut essence
1 teaspoon cinnamon powder
1 teaspoon mix spice
1 teaspoon salt
1.5 cup fresh rhubarb, chopped into small pieces
0.75 cup of mixed nuts (sesame seed, crushed peanuts, peppitas, sun flower seeds, flax seeds)
3 tablespoon desiccated coconut

Directions:

1. heat oven 170 degrees celcius

2. after honey and hot water mixed and are at room temperature, mix them with vanilla and coconut essence, eggs, and buttermilk

3. mix flour, all powders, spice, salt, rhubarb, nuts, and dessicated coconut

4. pour liquid mix into solid mix and mix well, but don't over mix, otherwise your dough will be too tough and rubbery when they're done

5. bake for 35 minutes

6. trust me, you don't need the junks (white flour, butter, sugar) to make this muffin delicious and fluffy.