Rhubarb and mint muffins

Fresh from the garden: eggs, rhubarb, mint

Recipe source: Melissa

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These are super-easy to whip up and delicious warm from the oven! You can substitute any berries and we love the herby addition of English or chocolate mint.

Equipment:

  • 12-hole muffin tin
  • Paper muffin cases
  • Bowls – large, medium
  • Colander
  • Chopping board and small knife
  • Measures – cup, ½ cup, 1/3 cup
  • Stand mixer & bowl
  • Whisk
  • Spatula
  • Skewer
  • Serving plates
Ingredients:

  • 2 eggs
  • 1/3 cup vegetable oil
  • 2 cups self-raising flour
  • ½ cup caster sugar
  • 1 cup yoghurt
  • 1 large or several small stalks of rhubarb
  • A sprig of mint

 

 

What to do:

  • Preheat the oven to 180C.
  • Line the muffin tin with the muffin cases.
  • Wash the rhubarb stalk, then drain it into the colander. Chop all the leaves off and discard into the compost. Peel off any stringy fibres and then cut into very thin slices to yield one cup.
  • Wash the mint and strip off the leaves, discarding the stem. Chop the leaves finely.
  • Measure out the flour and sugar into the bowl of the stand mixer and turn on for a minute to mix.
  • Whisk the eggs in the medium bowl and then add with the yoghurt and oil to the mixer and mix again until well combined.
  • Remove the bowl from the stand and using the spatula, gently fold through the sliced rhubarb and chopped mint.
  • Spoon into the muffin cases evenly.
  • Carefully slide into the oven and bake for 20 minutes until a skewer inserted into the middle of the muffin comes out clean.
  • Divide among serving plates and eat!

Notes: Why is it so important to remove all the rhubarb leaves? Why do we strip off the fibres? Why should the skewer come out clean when the muffins are cooked?

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Categories: Kitchen Garden, Recipe, School Holiday Program | Tags: , , , , , | Leave a comment

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