Читать книгу Home Cooking - Rachel Allen - Страница 27

These are great for breakfast or as a snack at any time of the day. Use fresh rhubarb when it’s in season in spring or frozen rhubarb at other times. If it is already sliced, it needn’t be defrosted.

150g (5oz) soft light brown sugar

1 tbsp sunflower oil

1 egg

1 tsp vanilla extract

100ml (3½fl oz) buttermilk or soured milk (see tip on page 24)

100g (3½oz) rhubarb, finely diced

175g (6oz) plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

Pinch of salt

12-hole muffin tin

1 Preheat the oven to 200°C (400°F), Gas mark 6. Line the muffin tin with paper cases.

2 Place 125g (4½oz) of the sugar, the sunflower oil, egg, vanilla extract and buttermilk or soured milk in a large bowl. Beat until well mixed, then stir in the rhubarb. Sift in the flour, baking powder, bicarbonate of soda and salt, and stir until all the ingredients are combined. Try to avoid over-mixing or the muffins will become tough.

3 Divide the mixture between the muffin cases, filling them three-quarters full with batter and then sprinkle the remaining sugar on top of the batter in each muffin case.

4 Bake on the centre shelf of the oven for 18–20 minutes or until golden brown and firm to the touch. Allow to stand in the tin for a few minutes before placing on a wire rack to cool.