Rhubarb muffins
MAKES 12 MUFFINS
VEGETARIAN
These are great for breakfast or as a snack at any time of the day. Use fresh rhubarb when it’s in season in spring or frozen rhubarb at other times. If it is already sliced, it needn’t be defrosted.
150g (5oz) soft light brown sugar
1 tbsp sunflower oil
1 egg
1 tsp vanilla extract
100ml (3½fl oz) buttermilk or soured milk (see tip)
100g (3½oz) rhubarb, finely diced
175g (6oz) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
1 Preheat the oven to 200°C (400°F), Gas mark 6. Line the muffin tin with paper cases.
2 Place 125g (4½oz) of the sugar, the sunflower oil, egg, vanilla extract and buttermilk or soured milk in a large bowl. Beat until well mixed, then stir in the rhubarb. Sift in the flour, baking powder, bicarbonate of soda and salt, and stir until all the ingredients are combined. Try to avoid over-mixing or the muffins will become tough.
3 Divide the mixture between the muffin cases, filling them three-quarters full with batter and then sprinkle the remaining sugar on top of the batter in each muffin case.
4 Bake on the centre shelf of the oven for 18–20 minutes or until golden brown and firm to the touch. Allow to stand in the tin for a few minutes before placing on a wire rack to cool.
Spicy prune and apple muffins
MAKES 12 MUFFINS
VEGETARIAN
These are really delicious and filling first thing in the morning. They are also great for a snack or as a lunchbox treat.
275g (10oz) plain wholemeal flour
50g (2oz) rolled oats
125g (4½oz) soft light brown sugar
1 tbsp baking powder
1 tsp bicarbonate of soda
2 tsp ground mixed spice
175g (6oz) pitted prunes, roughly chopped
1 eating or cooking apple, peeled, cored and finely diced
250ml (9fl oz) buttermilk or soured milk (see tip below right)
50g (2oz) butter, melted and cooled
2 eggs
1 Preheat the oven to 200°C (400°F), Gas mark 6. Line the muffin tin with paper cases.
2 Mix the flour, oats and sugar together in a large bowl and sift in the baking powder, bicarbonate of soda and mixed spice. Stir in the prunes and apple.
3 Beat the buttermilk or soured milk, butter and eggs together and pour into the dry ingredients, stirring to combine and to give a smooth batter. Try to avoid over-mixing or the muffins will become tough.
4 Divide the batter between the muffin cases, filling them almost to the top. Bake on the centre shelf of the oven for about 20 minutes or until golden and firm to the touch. Allow to stand in the tin for a few minutes before placing on a wire rack to cool.
Rachel’s tip
To make your own soured milk, gently heat some standard milk (to the quantity required for the recipe) until warm, then remove from the heat, add the juice of ½ lemon and leave at room temperature overnight. If you are allergic to dairy products, this recipe works well with soya or rice milk soured in the same way.
