I love these muffins. For me they are prepare-ahead genius as they freeze well. I make some whenever I have a spare ten minutes or so and once they are cooked, I pop them into ziplock bags to freeze ala Danni’s Organising for Preschool post. I pop two in, that way I can pull out a bag in the morning – Miss E and I can have one each for morning tea, or pull one out the night before and Dad and DH can take one each to work.
Considering how often I make these you think nothing could go wrong, however, when I made them for this post, it went a little pear shaped. Thankfully they always turn out yummy in the end…
Rhubarb & Raspberry Muffins the Wrong Way
Choose two to three stems of rhubarb from the jungly expanse that is the rhubarb patch…
Wash and chop into 1/2 cm pieces.
When I am involving Miss E, I try and have everything out and ready before we start – if I leave her alone she is likely to make a break for the eggs or flour and try and add them herself – shells and all…
Sift flour & cinnamon together and mix well.
Make yourself a cup of peppermint tea when you realise that Miss Fickle Toddler won’t be joining you to help – take advantage of that time to have hot beverage nearby (normally would be grabbed at)…
(Ahhh much better)… Make a well – add butter, eggs, buttermilk and vanilla.
Realise you were meant to beat the eggs BEFORE they go in the mix, so do a half-hearted beat within the bowl…
Pour into tray (I use the cases cause I’m lazy – saves on washing up – and they look pretty). Bake for 12-15 minutes or until you are too hungry to wait any longer! I can seriously say this is the most forgiving recipe, its fantastic…
Rhubarb & Raspberry Muffins
1.5 cups SR Flour
1/4 tspn Ground Cinnamon
1/2 cup Raw Caster Sugar
100gm Unsalted butter, melted, cooled
1/2 cup Buttermilk
2 Eggs, lightly beaten
1 tspn Vanilla Extract
1/2 cup Frozen Raspberries
1/2 cup chopped Rhubarb Stalks, trimmed, cut into 5mm-thick slices (I normally use 3 thin stalks so its probably a little more)
- Preheat oven to 200 celcius. Grease a muffin tray.
- Sift flour and cinnamon into a bowl. Add sugar. Stir to combine. Make a well in centre.
- Add butter, buttermilk, egg & vanilla. Stir gently to combine.
- Fold through raspberries & rhubarb.
- Spoon mixture into muffin tray. Bake for 12 to 15 minutes or until a skewer inserted in centre comes out clean. Stand in tray for 5 minutes. Transfer to a wire rack to cool. Eat…
We’re linking up with Kate says Stuff for Menu Monday… Head on over for some more yummy recipe ideas…