Friday, 18 April 2014

Rhubarb & Carrot Muffins

I was quite pleased with how these turned out. I was afraid I was putting in a lot of rhubarb, but it was really quite subtle, and did not overwhelm the spices which then played their part very well. I did find that I had to bake them longer than expected - mine took the full 30 minutes - but I used frozen rhubarb and was not careful about draining it well. I expect the amount of liquid in the rhubarb could make quite a difference in how long it takes to bake them, so check them at the 20 minute mark and take it from there. 

12 muffins
45 minutes - 15 minutes prep time

Rhubarb & Carrot Muffins

Mix the Dry Ingredients:
2 cups soft whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon grated nutmeg
8 pods green cardamom, ground

Measure the ingredients into a small mixing bowl. When you get to the cardamom, crush the pods, remove the green papery hulls, then grind the remaining seed finely before adding it to the bowl.

Mix all the ingredients lightly and set aside. 

Mix the Wet Ingredients, and Finish:
2 cups grated carrots (2 medium-large)
2 cups finely chopped rhubarb
1/4 cup mild vegetable oil
1/4 cup honey
2 large eggs
1/4 cup milk

Preheat the oven to 350°F. Line a muffin pan with paper muffin cups. 

Peel and grate the carrots and put them in a larger mixing bowl. Add the rhubarb, making sure it has been well drained first. Add the oil and honey, and break in the eggs. Mix well.

Add the dry ingredients, and mix. As they are absorbed and the batter gets dry, add the milk. Mix until well blended, but no longer. Spoon the batter evenly into the prepared muffin pan.

Bake the muffins for 20 to 30 minutes, until firm and lightly browned.

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