Thursday, 14 March 2013

Rhubarb Muffins

And I have my eye on these too.  I love muffins and regularly make a batch although they usually tend to be apple and ginger or apple and cinnamon or blueberry, but there are many other flavours that you can utilise.  I am also ever keen to try and use seasonal fruits and vegetables and in-betweenies in every day eating and just not for popping stuff up in the pantry.  So I have a plan where I can to buy the seasonal fruit or vegetable in bulk at hopefully a cheaper price and then bulk process; even if  I end up doing a couple of bulk batches that way round we are going to have items available on the menu which will help vary the palate.


Makes 12 large muffins

310ml brown sugar
125ml oil
1 egg
250ml buttermilk or 250ml milk with 1 tablespoon lemon due or half yogurt and milk
Vanilla pod
625ml plain flour
1tsp baking powder
1 tsp baking soda
1/2 tsp salt
375ml rhubarb diced
1 tsp cinnamon
80ml sugar
15ml butter or margarine softened


  1. Preheat the oven to 200 degrees C/400 degrees F/Gas Mark 6
  2. Cream together the brown sugar and the oil and then add the egg.
  3. Heat the buttermilk with the vanilla pod for 5 minutes to infuse and then remove from the heat.  Discard the pod case and allow to cool.
  4. In a separate bowl combined the flour, baking powder, baking soda and salt.  Mix well with the buttermilk mixture then stir in the rhubarb.  Fill a greased muffin pan tray two-thirds full. In a small bowl mix the cinnamon sugar and butter or margarine and sprinkle over the muffins.  Bake for 20 to 25 minutes until golden.

I enjoyed these so much I intend to put a couple of batches of these down into the new freezer too.  I| also thought I would do some Strawberry and Rhubarb (and maybe some custard - I have an idea I am going to play with here.

Catch you soon



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