Sweet, and a little strange

It’s been a fair old while since my last blog post in November.  Unfortunately, post Christmas flat hunting (twice, I may add) has taken up a lot of my time and energy.  Finally, I moved last weekend and now have my very own kitchen!! I don’t have to share it with ANYONE (OK, I will have to share it with my boyfriend), but I can cook to my hearts content.

This time of year sees a British great pop up in the supermarkets…rhubarb.  I enjoy buying seasonal fruit and veg, and taking advantage of fresh produce at it’s best.  So in the spirit of keeping to the theme of this blog, I have paired rhubarb with the lovely and eternally evocative rosemary.  I tinkered with the idea of making a rhubarb and rosemary jelly (which, by the way would be awesome with pork), but I decided to do something a little sweeter.

I made two versions of rhubarb and rosemary muffins…the first version being a mistake, as I forgot to add the buttermilk (don’t forget the buttermilk).  The second attempt was lovely.  I adapted this recipe from BBC Good Food but reduced the sugar by a third (following the advice of Robert Lustig) – as I didn’t want the muffins to be too sweet.  These muffins would be lovely for breakfast if made with spelt flour instead of white.

This is a really quick and easy recipe…and I had a very cute little helper too – Jack.  He likes to help out in the kitchen, and is a living vacuum.  He has eaten whole packs of marzipan, a bowl of sugar cubes and a block of butter in the blink of an eye – that dog is a machine, so I had to keep a very close eye on him!  Trouble is, he’s so cute he gets away with it…

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And don’t forget, both rhubarb and rosemary have some fantastic health benefits:

Rhubarb: Vitamin K (great for bone health) & Vitamin A (great for the skin).

 Rosemary: A rich source of iron,  antioxidants and it’s an anti-inflammatory.

Rhubarb and Rosemary Muffins

Makes 12

  • 115g caster sugar
  • 175g rhubarb
  • 1/2 tsp chopped rosemary
  • 2 tbsp sunflower oil
  • 1 egg
  • 1 tsp vanilla extract
  • 125ml buttermilk
  • 200g plain flour (or spelt flour for a healthier version)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda

1. Preheat the oven to 220c/200c fan.  Dice the rhubarb into little pieces and mix with the sugar and rosemary in a large bowl.

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2. Add the oil, egg, vanilla and buttermilk and give it a stir

3. Add the rest of the dry ingredients and mix well

4. Spoon the mixture into 12 muffin cases and pop into the oven for 15-18 minutes

5. If you put a skewer in the middle which comes out clean, they’re done!IMG_2843

 

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Something sweet, herby and a bit strange…

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but in a really good way x

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2 comments

  1. Hells Bells · · Reply

    They look amazing Jo – but I think they’d taste better if I just popped down to SB and ate yours! x

    1. Ah thanks Helen :) x

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