If you’re after a super-quick delicious muffin recipe, read on!
I just love rhubarb – it’s often forgotten in discussions about great fruit (although strictly speaking, it’s actually a vegetable, but let’s not worry about that), but it’s usually around this time every year, when my mum informs me that her rhubarb patch has gone wild and asks if I’d like some, that I remember just how much I like it. Rhubarb does require quite a lot of sugar to make it palatable, which is a downside, given my efforts to reduce the sugar intake here at OH HQ, but then the tang of rhubarb is an unbeatable flavour, and these muffins offer a delicious and easy way to bake with rhubarb.
This recipe was inspired by a recent visit to new artisan bakeshop Kitchen in Langport in Somerset, on our half-term travels, where we tasted rhubarb & raspberry muffins for the first time and they were declared ‘delicious’.
I hadn’t thought of using rhubarb in muffins before, but it’s great, particularly with raspberries. What’s brilliant is that you don’t need to cook the rhubarb beforehand – you just stir it into your mixture – which means these muffins literally take about 10 minutes to make – perfect for the time-pressed parent.
I am into coconut oil at the moment (I use Lucy Bee coconut oil, which I bought in my local health food shop) so I tried it in this recipe and it worked a treat, although you could also use melted butter.
These were a complete hit here – both children loved them. They are great for a weekend brunch, an afternoon snack or even in lunchboxes or for a picnic, now the weather’s cheered up a bit!
Rhubarb & Raspberry Muffins
Makes approx. 10 muffins
200g self-raising flour
½ tsp cinnamon
90g golden caster sugar
80g melted coconut oil (I used the microwave)
2 free-range eggs, lightly beaten
1 tsp vanilla essence
2 or 3 stalks of rhubarb, sliced into ½ cm pieces
Handful of raspberries (fresh or frozen)
Flaked almonds, for sprinkling
Demerara sugar, for sprinkling
What to do:
- Preheat the oven to 180°C/160°C Fan/350°F, and line your muffin tin with muffin cases.
- Sift the flour and cinnamon into a bowl, and stir in the sugar
- Stir the wet ingredients (melted oil, milk, eggs and vanilla essence) into the dry ingredients and mix, but don’t overmix – lumps are fine.
- Lastly, stir in the chopped rhubarb and the raspberries (if they’re frozen, straight from the freezer is fine)
- Spoon the mixture into the muffin cases, and sprinkle a little demerara sugar on top of each one for crunch.
- Finish each muffin with a good sprinkling of flaked almonds.
- Bake for about 30 mins – test with a skewer – and allow to cool on a wire rack.
Last weekend we took the children to Pippins Farm in Kent for Apple Day. We picked apples, played games with apples, watched apples being pressed, drank apple juice and sampled some delicious apple cakes. They certainly know how to work a theme down there.
Inspired by something I tasted on the farm, I have created these. They are on the naughty side, I admit, but they can be made in stages, and I managed to whip them up quite quickly last night once the Gruesome Twosome (as I affectionately call them) were fast asleep. Perfect for a Halloween cake sale or autumn coffee morning. The children love them.
(My son’s little ghostie friend came to see what I was up to.)
Toffee Apple Crumble Muffins
The ingredients list may look rather long, but I promise you these are easy. First off, simply whizz up your crumble topping and set to the side, it can even be made in advance and kept in the fridge for when you need it; and any left over can be frozen for next time. The dry ingredients (bar the apples) can be weighed and mixed in advance, for example while baby sleeps, to get a head start. You’ll need a 12-hole muffin tin, lined with paper cases.
For the crumble topping
150g plain flour
75g caster sugar
Simply pulse together in a food processor until it resembles fine breadcrumbs. (Don’t worry about the odd lump.)
350g plain flour
3tsp baking powder
1tsp bicarbonate of soda
150g caster sugar
½ tsp salt
2 eating apples, cored, peeled and cut into small dice (the only faffy bit, I promise)
50g raisins (a couple of handfuls)
100g unsalted butter, melted (use the microwave)
2 eggs, beaten
200ml plain yogurt (I use Yeo Valley natural)
1 tin Carnation caramel for cooking
- Make your crumbly topping in the food processor and set aside. Preheat oven to 170°C/150°C fan/325°F/gas 3
- Sift the flour, baking powder and bicarbonate of soda in a large mixing bowl, stir in the sugar and the salt. (At this point you could set your mixing bowl to one side to carry on later if you don’t have time to do everything now.)
- In a separate, smaller bowl, mix together the melted butter, the eggs, the plain yogurt and the milk.
- Pour the wet ingredients into the dry ingredients and fold together (one-handed if needs be!). Fold in the raisins and the diced apple. Do not overmix and don’t worry about lumps.
- Divide the mixture among the 12 cases, and sprinkle a pinch of cinnamon on top of each one. Next, using a teaspoon, dollop some caramel on top of each one (see photo below) and then finish off by scattering over the crumble topping. Bake for 25-30 mins (check after 25).
Dollop on the caramel as so: