From the kitchen at Roots
I have only recently conquered muffin making and there have been a few notable disasters along the way! But lately successes, in particular this recipe inspired by a Scandinavian cookery book I have been re-visiting. Relevant just now with the availability of lovely new season rhubarb, champagne pink in colour and matched with wonderfully seasonal citrus. The recipe has been adapted to include some of our home produced organic wholegrain wheat flour, milled locally, totally delicious, but if you’re not near Roots Family Farm Shop to pick some up, then other plain flour would work. The finished product has been welcomed by my children as a perfect school snack (quite a substantial one!).
- 200g rhubarb
- (chopped into 5mm pieces)
- 2 oranges
- 250g plain flour (ideally wholegrain such as our own ‘YQ’)
- 75g ground almonds
- 185g golden caster sugar
- (plus a little for the rhubarb)
- 1.5 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp fine sea salt
- 150g Greek yoghurt
- 100g butter, melted
- 3 eggs
- 1 tsp vanilla extract
- Almonds/banana chips/candied orange to top (optional)
1. Pre-heat the oven to 180°C and prepare a 12 hole muffin tray with cases.
2. Mix the chopped rhubarb with the zest and juice of one orange and a spoonful of sugar, stir and allow to steep while weighing and preparing the other ingredients.
3. With all the other ingredients at the ready and the oven up to temperature for baking, begin by sieving the dry ingredients into a large bowl. You may find that the bran from the flour separates in the sieve but don’t worry, the sieving process is to add air and ensure no lumps of raising agent, the bran can just be tipped straight back in to the mixture. Stir in the zest of the second orange.
4. In a second bowl mix together the yoghurt, eggs, melted butter and vanilla extract. Then working quickly tip the wet ingredients into a well in the middle of the dry ingredients and fold together with stirring action in a ‘figure of eight’. Try not to fuss and over mix but check there are no pockets of dry ingredients. Using a slotted spoon lift the rhubarb out of the ‘steeping liquid’ and fold into the muffin mixture. You may need to add a tablespoon of the liquid if the mix looks dry, but it should be fairly stiff. The remaining orange-rhubarb liquor can be used to glaze the muffins after baking.
5. The mixture can be spooned into eight large or 12 regular sized muffin cases, topped with a few almonds or banana chips (whatever your store cupboard provides) then straight into the oven. They will take 30-40 minutes to bake depending on their size. When baked they will be golden brown and firm to touch. Remove from the baking tray and allow to cool on a wire rack. They will keep for a couple of days in an airtight container but are always best eaten soon after baking.
Kindly provided by Meg of Roots Family Farm Shop at Rushwick on the Bransford Road - 01905 421104