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…
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
- 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.
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