Garden Fresh

I've been away for a while playing with my sister and brother-in-law on their recent visit...while I was having fun, the rhubarb in the garden ripened. Not being a gardener, it's a rarity for me to be able to walk out into the garden, pick something and use it in a recipe right away. What a great feeling though.

I've never cooked with rhubarb before, so after an internet browse, I chose these muffins (I'm on a muffin roll!)

Rhubarb and Orange Crumble Muffins

250g plain flour
100g castor sugar
2 teaspoons baking powder
1 egg
150ml milk
120g butter, melted

Rhubarb compote
2 stalks forced rhubarb, chopped into 1/2 cm pieces
100g sugar
Juice of 1 orange
Place all the ingredients into a saucepan and simmer until soft.

Crumble topping
25g brown sugar
25g plain flour
25g ground almonds
20g butter
Zest of 1 orange

Rub all the ingredients together to resemble fine breadcrumbs.

To make muffins...
Set oven to 180c.
Sift the flour, sugar and baking powder into a bowl. Whisk the egg, milk and butter together and add to the dry ingredients with half of the rhubarb compote. Line a mini muffin tray with cases – this will make approximately 30 mini-muffins or 12 regular ones. Top with a little of the crumble. Bake for 25 minutes, cool on a tray and serve with the remaining rhubarb compote.

These muffins are sweet, but the rhubarb had a tang - or maybe it's the orange zest! Either way, they're delicious...go out and get your hands on some rhubarb and make these!


Anonymous said...

Your muffins have such good looking tops, like the crumbly kind in bakeries. Got a secret to it?

Elizabeth said...

thanks...! Probably the "secret" (if you can call it that), is that I overfill the muffin cups so that they bake up larger. I like oversized muffins and that may make the tops look better. Also, the rhubarb muffins did have a streusel...
thanks for stopping by!

Josh and Deliverance said...

Oh my gosh! Those look fantastic. Will have to try them!