Picked a load of Fresh rhubarb last week.
Already made loads of Rhubarb crumble, had some Friday and rest is now in freezer.
Thought I'd add Rhubarb to my muffins, that I usually later in the year normally use with picked raspberries.
They came out well, and tasted so lovely of Rhubarb...
Ignore the loaf that sneaked in the photo, it is just my regular Sesame oil, breadmaker dough loaf I make every weekend.
This is my defacto muffin recipe;
150g plain flour
150g brown sugar (you can use a mix of brown/white sugar or just white sugar, but the colour of the muffin will be paler)
125 ml milk and 125 ml yoghurt (or you can use 250 ml of buttermilk).
75g wheat bran, that is weetabix or bran flakes crushed.
100g of fruit mix of your choice including about 50g of currants/sultanas
75 ml vegetable oil
1 egg
1½ tsp baking powder
½ tsp baking soda
½ tsp vanilla flavouring
Pinch of salt
Instructions:
Mix the milk and yoghurt in a bowl. Add the crushed bran, mix, and allow to stand for 10 minutes.
Put the sugar, oil, vanilla flavouring and egg in another bowl. Beat well.
Add the wheat bran mixture and mix well.
Sieve in the flour, baking soda and baking powder. Add a pinch of salt and mix well. Mix in the fruit.
Divide the batter equally into a lightly-greased muffin tray or use muffin cases cups if you prefer.
Bake at 190°C for about 15-20 minutes.
Leave to cool in the tray for 10-15 minutes before turning out onto a cooling rack if not in muffin cases.
To make your own Buttermilk:
1 cup milk
1 tbsp white vinegar or lemon juice
Combine the milk and white vinegar or lemon juice.
Let the mixture stand for 5-10 minutes, so the milk has a chance to thicken and curdle.
I use Waitrose Cook Ingredients muffin cases that are 1.5 inch high and put a large heaped tablespoon of mixture in each one and any left share amongst the cases, normally works out about a teaspoon more per case.
