Wednesday, 20 April 2011

Rhubarb & Apple Muffins

Moving to Bath has added a whole host of positives to our lives, and one of the major ones is having a garden. In our tiny London flat, we had no outdoor space and I cultivated one small pot of rosemary in a pot attached to the rail of the walkway balcony. Now we have our little proper garden, currently filled with sunshine, and a ginormous rosemary plant (currently covered in delicate lilac flowers).


In the last month, a rhubarb plant lurking at the bottom of the garden has gone into overdrive. So yesterday I picked some of the larger stalks and made Rhubarb & Apple Muffins (I had some over ripe Bramley apples lurking in the fruit bowl that needed eating).


These muffins are less sickly sweet than the chocolate variety and don't contain too much sugar, but the bursts of flavour from the fruit more than make up for that and they are delicious.


RHUBARB & APPLE MUFFINS

Ingredients
300g chopped fruit (for these I used 200g rhubarb & 100g Bramley apples) sprinkled with 3 tbsp of golden caster sugar
300g plain flour
100g golden caster sugar
1 tsp baking powder
1 tsp cinnamon
2 eggs, beaten
200ml milk
100g butter, melted & cooled
demerara sugar to decorate

Method

  • Pre-heat the oven to GM6/ 200C and line a muffin tin with paper cases. This recipe makes about 12-14 muffins.
  • Place the chopped fruit with sugar in a baking tray and bake for about 10 minutes until tender but holding their shape. Drain and cool using kitchen towel.
  • Mix the flour, sugar, baking powder & cinnamon together. Mix the milk, eggs and butter together, and then stir this into the dry ingredients. Finally, stir in the baked fruit and spoon into the muffin cases. Sprinkle the tops with the demerara sugar and bake for 25-30 minutes until risen and golden. Yum.

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