* egg & (almost) dairy free *Yuuuum. This morning I got to town early enough to buy a muffin for breakfast. Raspberry & white chocolate. And then I was reading a post at pioneer woman about rhubarb cobbler.
Bam. It hit me. Rhubarb muffins. Perfect with apple sauce to replace eggs.
So when I got home from work this evening, instead of the millions of things I actually need to do, I got my bake on. Checked out a few recipes online, but meh, who needs a recipe?
All ya gotta do is roast some chunks of rhubarb sprinkled with a little brown sugar for about 1/2 an hour til they look like this...
Then dump them in a bowl which already contains a sticky mixture of SR flour, brown sugar, applesauce, water and cooking oil.
Add in some white chocolate chips, mix gently, then spoon into muffin cases. Bung it in the oven for another 1/2 hour or so*.
Eat one straight out of the oven, you know, just to check. Then take some photos. Then offer to your housemates. Then eat another.
Decide that this muffin invention is worthy of a blog post. Stay up past your bedtime editting photos and trying to think of witty things to write.
See? Not difficult at all! If you're one of those sensible people who like quantities, here is roughly what I used. Tweak** to your heart's content.
3 stalks rhubarb in 1cm chunks
2 cups SR flour
1/2 cup (packed) brown sugar, plus extra to sprinkle on rhubarb
180 mL*** applesauce
1/2 cup water
3/4 cup cooking oil
1/2 cup white chocolate bits
bake rhubarb with sprinkle of brown sugar at 200C for 30 mins
mix SR flour and brown sugar
add applesauce, oil & water. mix.
add rhubarb & choc bits. stir gently til just combined
spoon into 12 muffin cases
bake at 200C for 20-30 minutes or until knife into centre comes out clean.
* 'so' means 'cooked'. The usual, people, knife comes out clean, lightly brown on top... yada yada.
** tweaking is the bomb, cos you get to eat/share many batches of muffins.
*** which is (fun fact) 12 tablespoons unless you live in australia (like me) where it's 9
No comments:
Post a Comment