We’re off to Hobart in a couple of days time and there are a few bits and pieces in the fridge that need using up before we leave. The veggies can all go into a soup and there are a few sticks of rhubarb that are looking a little worse for wear. There’s not really enough to do too much with so muffins it is. Rhubarb is one of my favourite things – crumbles, pies, cakes, in chutney, it is just delicious. These muffins, like all muffins are quick and easy to make and will freeze well, which is what I will be doing with these. Feel free to change the ingredients a bit. Rhubarb goes really well with ginger so if you have some glace ginger in the pantry add that. It is also really good with strawberries so you could do half rhubarb, half strawberries. Just cut the strawberries in half before adding them to the mixture.
- 2 cups self raising flour
- 1 cup raw caster sugar
- 1 teaspoon cinnamon
- 100g butter, melted
- 1 1/2 cups buttermilk (if you don’t have buttermilk you can use milk with a squeeze of lemon juice in it. I’ve also used a couple of tablespoons of plain yoghurt mixed with milk to make up the right quantity.)
- 2 eggs
- 1 1/2 cups rhubarb, chopped (this needs to be in reasonably small pieces so that they cook through. You don’t want to come across a large chunk of under cooked rhubarb in your muffin)
Pre heat the oven to 180 degrees. Place the flour, sugar and cinnamon in a bowl and mix together. In another bowl mix the melted butter, buttermilk and eggs and add this to the dry ingredients. Mix together but don’t over mix – this will make the muffins a bit tough. Fold through the rhubarb. Divide the mixture between 12 muffin cases and bake in the oven for about 25 minutes.
Cool the muffins on a wire tray.