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muffins and cream – who needs strawberries?

June 25, 2012

We were promised better weather. We deserve better weather. But today, although it started off warm-ish, the sun never really got to grips with its seasonal duties (to shine in case anyone’s wondering – mind you it is Wimbledon….)

I shared a thought with Boo that  maybe it’s going to be nice during the school holidays. She was frankly sceptical about the weather’s ability to improve during the time kids are off school. Granted there’s not been much of a precedent of late.

So I made some rhubarb muffins. The rhubarb’s a pretty pink and I think it works well in m uffins. Boo wasn’t so sure and Arlo said they were OK, but needed whipped cream. Whipped cream? I think he’s getting confused with strawberries. 

This is one of the few recipes I make using cups: put a cup of self raising flour and a third of a cup of sugar in a bowl with half a teaspoon of bicarbonate of soda and mix. Chop a cup of rhubarb into small pieces. In an 8oz measuring jug put a third of a cup of sunflower oil and then crack an egg into the jug. Top up to the 8oz mark with milk – or a mixture of milk and yogurt. Pour into the dry ingredients, add the rhubarb and mix until just combined. Dollop immediately into muffin tins lined with paper cases and bake at about 200c for 25  minutes or until they’re golden. Eat warmish – with cream if you must.

2 Comments leave one →
  1. June 29, 2012 4:24 pm

    Great post! your bakes look sooo delicious! =)

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