Nicola Hall makes Rhubarb & Apple Muffins…
“This is a great nifty thrifty way of making lovely, pretty-looking muffins using seasonal fruit”
Rhubarb and Apple Muffins
Makes 12 muffins
This is a great nifty thrifty way of making lovely, pretty-looking muffins using seasonal fruit. Rhubarb is in season right now, and I’ve used the last remaining apples that I had stored from last year’s harvest. (I’ve also used these pretty silicone cup cake moulds which I found in Selfridges in the cookery department and because they were in the children’s cooking section they were £3.50. very nifty thrifty I thought!)
You will need:
Two sticks of rhubarb, washed and cut into chunks 4 eating apples Half a tsp of ground ginger 1 tsp of caster sugar Butter for greasing (if you are not using silicon muffin cases) 200g/7oz plain flour 15ml/1tbsp baking powder 2.5ml/ half a tsp salt 50g/2oz granulated sugar 50g/2oz butter 1 egg 200ml/7fl oz milk.
Here’s what you do:
1. First make the rhubarb mix by combining the rhubarb and the caster sugar in a saucepan, and sprinkling in the ginger. Cover the saucepan and cook on a gentle heat for 10 – 15 minutes, stirring frequently.
2. Peel and core the apples and cut into fine slices. Place in a 
separate saucepan and cook gently for 10 – 15 minutes, stirring frequently.
3. To make the muffins, grease the muffin tin. Set the oven at 200˚C/400˚F.
4. Sift the dry ingredients into a bowl.
5. Melt the butter. Mix with the egg and milk in a separate bowl.
6. Pour the liquid over the dry ingredients (the mixture should be lumpy).
7. Spoon into the muffin tin/muffin moulds.
8. Top with 1 teaspoonful of the apple mixture followed by the rhubarb mixture on top.
9. Bake for about 15 minutes, until well risen and browned. Turn out of the tins after 2-3 minutes onto a wire rack and enjoy with a lovely cup of tea!