Rhubarb and Strawberry Muffins

In honour of Luke's leaving party I thought I had better try something new - and having once had rhubarb with strawberries on a crepe in a restaurant in France I figured it was worth a try.

 

*First cook a stick or two of Rhubarb, diced up small, in a teaspoon of sugar and stir in diced strawberries 50/50 - cook until the rhubarb is soft and the strawberries mush a little - you will need 1 cup full of fruit to add to the Muffin batter at the end of the mixing. 

In a large bowl mix together:
375g self-raising flour
220g caster sugar

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
2 large eggs

Mix the wet into the dry

Stir in:
1 cup strawberries/diced rhubarb pulp (see above*) 

Divide the mixture between 12 muffin cases 
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before removing onto a wire rack to cool

They went down very nicely - and for those of you on Weight Watchers they come out at a staggering 8 pro-points per muffin - but worth every moment of eating salad all day just to make sure I could have one for supper.

Enjoy Ibiza Luke

Now what flavour shall I do for his return at the end of the summer?...

Cranberry and Rhubarb Muffins

What to do with the left over Rhubarb yoghurt? was the question I found myself thinking this afternoon. As I don't like to eat it (neither does anybody else that I've had visiting lately) I had to bake with it, so I found some Craisins (dried cranberries) and made a batch of muffins.

In a large bowl mix together:

375g self raising flour

220g caster sugar

In a small bowl mix together:

90g melted butter

quarter cup of Rhubarb yoghurt

half cup of sour cream

2 large eggs

Mix the wet into the dry
Stir in 1 cup of dried cranberries

Divide into 12 muffin cases
Bake on Gas 5/6
for 20-25 mins
Leave for a few minutes in the tin, before removing onto a wire rack to cool

Rhubarb and Raspberry Muffins

Last time I tried to put Rhubarb in a muffin there wasn't much flavour, then my brother sent me a recipe for R&R muffins, using Rhubarb yoghurt. I have no idea where he got the recipe from, and the quantities for the ingredients didn't make a lot of sense, so I adapted it, and voila! they turned out ok, albeit a bit raw inside (which I love), despite having cooked them for an extra ten minutes. I wondered if my oven might be playing up, but we had a bit of a bake fest here this weekend, and everything else seemed to be ok!

Next time I'll just use Rhubarb yoghurt in place of the sour cream, and use sour cream in place of the milk, and keep all the rest of the ingredients (to my usual 'fruit' recipe quantities) the same.

The recipe was meant to have a crumble topping on it too, but i didn't bother with that either.

In a large bowl mix together:

360g self raising flour

370g caster sugar

In a small bowl mix together:

70g melted butter

quarter cup of sour cream

1 cup Rhubarb yoghurt

2 eggs

a few drops of vanilla extract

Stir the wet to the dry, then
Add 250g raspberries (this seemed way too many)

Divide between 12 muffin cases
Bake on Gas 5/6 (It suggested Gas 3, I figured they'd never cook at that low a temperature!)
For 20-25 mins (like I said they just wouldn't cook through, so I had to give them extra time)
Leave in the tin for a few minutes before transfering to a wire rack to cool

Rhubarb and Custard Muffins

In honour of would have been my mum's birthday today, here is my first cullinery experiment of February:

Drain a can of rhubarb (or use fresh, in season, cooked to a pulp - like apple sauce) and chop it up into small pieces

In a large bowl, mix together:

375g self raising flour

220g caster sugar

In a small bowl, mix together:

90g melted butter

half a cup of sour cream

quarter cup of milk

2 large eggs

Mix the wet into the dry ingredients

Stir in the rhubarb

Put a small dollop of mixture in the bottom of 12 muffin cases
Add a teaspoon of custard (I used Ambrosia's ready-made, but if you make it yourself, make sure it's thick)
Cover over with the remaining mixture, evenly

Bake at Gas 5/6 for 20/25 mins
Leave in the tin for a few minutes before placing on a wire rack to cool