At last things seemed to have settled down a bit and there's a little bit of time and inclination in my life for cooking. For the next few weeks I'm going to try to showcase some of the spring produce that's growing here - not as easy as it sounds as it will be a few weeks before the first crops come in - and foraging for wild and escaped plants to add to the variety.
The rhubarb season is in full swing. Forget the weedy anaemic stems of fluorescent pink stuff sold at enormous prices two months ago, this is the real thing. Great big chunky stems of mouth puckering sharpness and excitement.
Still, I know not everyone is as willing and able to nibble their way through a freshly plucked leaf stem as I am. Making this fruity vegetable into muffins helps the medicine go down.
For nine muffins you will need:
200g flour, white or brown
100g sugar, brown is best
Baking powder; 1 sachet, 11g, about 2 teaspoons full
100g non-dairy yoghurt
25ml non-dairy milk
100g light vegetable oil
1 large stick of rhubarb, peeled if you like and chopped small
extra granulated sugar for sprinkling
Mix yoghurt, milk and oil in a bowl. Add the brown sugar, flour and baking powder. Mix together well. It will form quite a stiff batter. Add a little more milk if you like but not too much as the rhubarb will supply more moisture during cooking.
Line your muffin tins with paper cases (or grease well) and put a couple of large teaspoons of mixture into each case. Add a few pieces of rhubarb to each muffin then share the rest of the batter evenly between the cakes. Put one piece of rhubarb on top and sprinkle liberally with sugar, for extra sweetness and a crunchy finish.
Bake at about 200C for between 20 and 25 minutes. The rhubarb keeps the centres moist so it's not easy to check for doneness, the golden brown of the top should be your guide.
Allow to cool a little and eat a couple at a time as a restorative snack while gardening.
6 comments:
Oh my goodness, that looks beyond delicious!! I need to make those!! Thanks for sharing ;-)
Blessings, Debra
Raw Vegan Diet
Your rhubarb looks lovely. I don't think it's ready around here yet.
The muffins look good too! I was on a search last year for savory things to do with rhubarb, aside from chutney. Any ideas?
Looks "D"vine! Can't wait to try this recipe... THANK YOU for the post!
Thanks Debra and Patti :-)
Rose, thank you too. I can't recommend anything I've actually tried (although I did include some in a curry that worked o.k.) if you see what I mean but here are a couple that are in my book mark archive.
Rhubarb Pickles from Sis.Boom.
And it's not savoury but who could resist Moominpappa's Summer Mead?
Hmmm, I meant to also include Rhubarb Ketchup from the River Cottage Handbook via Daily Spud.
Here
Those are great ideas! I especially like the idea of the mead, of course! :D Thanks for the links.
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