Baking / Free from / Fruit & veg / vegetarian

Rhubarb & cinnamon sugar muffins

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Okay, so I’m back on the muffins again…but to be fair to me, I haven’t posted any sweet treats for a while!

These are comfort muffins on a very symbolic day. Despite all the predictions and forecasts and numerous polls, NOBODY called these general election results. We all scoffed at the exit poll results, fingers crossed and brows showing just the beginnings of an incredulous frown. I won’t subject you all to a full-blown political rant but suffice to say that it’s a shocking day when you lose three party leaders in one fell swoop. And the catastrophic losses sustained by the Liberal Democrats, rejoiced by some, have made me very blue indeed. And a 13% UKIP vote? Seriously? SERIOUSLY? Okay, okay, I’ll stop.

These muffins are to cheer me up. If you’re suffering from post-election fatigue or just feeling a little listless, get yourself in the kitchen and bake something cosy. The combination of method and magic is soothing therapy for the mind and soul. Trust me, it works every time.

The tart, steamed rhubarb in these muffins pairs perfectly with the moist, spiced sponge and the cinnamon sugar adds a satisfying crunch to proceedings. A little bit marvelous.

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Rhubarb & cinnamon sugar muffins

Makes 10-12

Ingredients:

For the cinnamon sugar:

– 30g golden caster sugar
– 1 scant teaspoon cinnamon

For the muffins:

– 150g rhubarb, cut into 1cm thick slices (consider also halving the rhubarb lengthways if very fat)
– 140g butter, softened and cubed
– 140g golden caster sugar
– 2 large eggs (free-range please), beaten
– 170g plain flour, sifted (plus extra to coat the rhubarb)
– 1 teaspoon baking powder
– 1/2 teaspoon bicarbonate of soda
– 1 teaspoon cinnamon

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Method:

Preheat your oven to 190°C and line a 12 hole muffin tin with cases.

To make the cinnamon sugar, combine the sugar and cinnamon in a small bowl.

Toss the rhubarb in a little flour until coated and set aside. Tip: Coating the rhubarb helps to stop all the fruit sinking to the bottom of the muffins. Please don’t ask me the science behind it – I have no idea how but it works!

In a food mixer using the beater attachment (or by hand with a wooden spoon…), cream the butter and sugar. Gradually beat in the eggs, scraping down the sides of the bowl to make sure nothing escapes, until everything is incorporated.

Fold in the flour, baking powder, bicarbonate of soda and cinnamon, until just incorporated, and then gently stir in the rhubarb. Tip: the batter may be quite stiff – don’t worry, this is how it should be.

Divide evenly between the muffin cases, even the tops, and sprinkle with half the cinnamon sugar. Bake for about 25 minutes until the cakes are golden and springy on top.

Remove from the tin and allow to cool on a wire rack. Sprinkle with the remaining cinnamon sugar as desired (you might have some left over – lucky you! Try spreading it on toast…).

Eat with a hot cuppa and a smile.

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Source: Recipe and photos by pip & little blue.

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