Seasonal Rhubarb Muffins

What to do with home grown rhubarb?  As a child I remember wandering around the garden with freshly picked rhubarb in one hand, & a small pot of sugar in the other, munching away to my heart’s content. Minnie loves baking (& I don’t think she’s quite ready for a pot of sugar yet!) so we decided to make some seasonal rhubarb muffins!

300g (2 cups) self-raising flour
1 tsp baking powder
2 tsp of ground cinnamon
150g soft brown sugar
50g mascarpone
125ml milk
2 eggs (beaten)
115g butter (melted)
175g rhubarb (chopped)

Preheat oven to 200˚C
1) In a large bowl sieve the flour, baking powder & cinnamon.
2) In another large bowl beat the mascarpone until soft, & then slowly mix in the milk until creamy.
3) Beat the egg into the milk mixture, & then stir in the sugar, butter & chopped rhubarb.

4) Pour the wet mixture into the dry ingredients & stir together.

5) Once combined spoon the mixture into muffin cases.
6) Cook the muffins for 20mins until risen & golden.
7) Leave to cool for a few minutes in the muffin tin to help the muffins retain their shape.

If you like your rhubarb tangy, then enjoy the muffins as they are. To take away a little of the sharpness, sprinkle a little icing sugar over the muffins, & enjoy!

Serve these muffins with a little custard & they make a nice dessert too.

A great way for Minnie to discover seasonal food.
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