TARRAGON & THYME

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. Ingredients: 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 M...

 My friend Anne from Silver Sewer blogspot recently requested some rhubarb recipes as she has quite a bit to use up.  So as I promised her I would look out a couple of recipes - not quite sure whether this is quite what she wanted but no doubt she will let me know in due course.  Thought I would share as well.  There are a couple of other recipes to follow. 2lb 3oz cooking apples or thereabouts. (Make sure that they are peeled cored and roughly chopped reserving the peel and cores for the pectin to help set the Jam) Grated zest of 2 lemons and the juice 1lb 14 oz young tender rhubarb trimmed and cut into 1/2 inch lengths 1oz fresh root ginger chopped 2 tsp whole cloves 3lb 5 oz preserving or granulated sugar Place the chopped apples into a preserving pan or pan of your choice adding the lemon zest and juice and 1 pint of water.  Tie the reserved apple peel cores and lemon pips into a piece of muslin and add to the pan. Bring to the boil, then reduc...