How often do you bake?
For me it varies. You may find it hard to believe from the frequency I’ve blogged lately but I sometimes go nearly a fortnight without baking anything. Then I’ll have a mad burst and bake 3 or 4 things over the space of 1 or 2 days.
These muffins were the first thing produced on one of these busy days. My in-laws were visiting which generally means my husband and Ted being otherwise occupied leaving me free to produce dinner and anything else I can manage to squeeze in either side of it until Buba and Deda (Serbian for Grandma and Grandad) have gone back home.
The muffins took just 35 minutes to make from cupboard to cooling rack leaving me plenty of time and energy to rack up a few more things later that day.
They were amazing eaten warm (I wolfed one down before the in-laws had even arrived) but just as pleasing cold as an afternoon snack. Which is just as well really, as you wouldn’t want to feel compelled to eat twelve sticky muffins before they cooled down would you?
Rhubarb Muffins
Ingredients
- 150 g soft light brown sugar
- 1 tbsp sunflower oil
- 1 egg large
- 1 tsp vanilla extract
- 100 ml buttermilk
- 100 g rhubarb fresh, finely diced
- 175 g wholemeal flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- pinch salt
Instructions
- Preheat your oven to 200c / gas mark 6. Line your muffin pan with large paper cases.
- In a large bowl place 125g of the sugar, the oil, egg, vanilla extract and the buttermilk. Beat until mixed then stir in the diced rhubarb.
- Sift over your dry ingredients into the bowl; wholemeal flour, baking powder, bicarbonate of soda and salt. Stir until just combined and no more so not to make the texture of your muffins too heavy.
- Spoon the mixture into your muffin cases, filling them around three quarters full. Sprinkle their tops with the remaining sugar and bake for 18-20 minutes until golden. A cocktail stick will come out cleanly when they are done but take care not to over do them.
- Leave to stand in the tin for a few minutes before transferring them to a wire rack to cool. Fantastic eaten immediately but will keep for several days (in theory) in a tin.
Notes
i made some rhubarb muffins as well the other day, with walnuts and browned butter! i just love rhubarb, it's got that tartness that is just perfect for sweet things… i am off to to the shops now to buy some more!
it was great meeting you on saturday, hope to see you again soon!
Not very often if I'm truthful. Usually on a Friday! That's my baking day (like Monday is my washing day…not strike that..every day is washing day).
Rhubarb is one of my favourite things. I know it's in season but it's still quite expensive in my supermarket. Will have to shop around or go to a farmer's market or something.
Got my eye on so many baking books lately. Fiona Cairns is next. I like looking at the pictures!
I see rhubarb in the stores now..time for more rhubarb! In muffins 🙂 yum. I used to bake every Sunday actually but now it's only when I'm home and when mum gets me to do a 2 course dinner menu or something like that. haha. x