Is Winter over? (Rhubarb muffins)

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Whilst flipping through my cookbook  Seasonal Secrets I realized that there are rhubarb recipes at both the  ends of the book.  I make no apologies though as I love rhubarb.  I started writing the book  last Spring and finished it in the Winter. Is rhubarb a Spring or Winter fruit? For that matter, it’s not a fruit at all. It’s a vegetable, but as it is used mostly in desserts it feels like it is a fruit.

When I see it for sale in the shops it seems to me that it  heralds the  coming of Spring. But in fact it is still Winter as I write, I am just longing for Spring. Whilst I am stuck indoors I’m going to do some easy baking. It’s crazy, there is a new craze for baking, largely thanks to TV programmes  and  queen of cakes Mary Berry. The pleasure of serving home made , rather than shop bought is  easier than you think.

To get baking, have the staples, flour, sugar and eggs in the cupboard at all times and some butter in the fridge and away you go. For me having reusable silicone baking paper and a mini ice-cream scoop for dolloping out the biscuit dough makes biscuit making quick and easy. Two sandwich tins with removable bases will turn out the perfect Victoria sandwich every time, yes my signature cake ! And if you have a muffin tin, try these.

Rhubarb Muffins makes 12

225 g (8 oz) plain Four

2 tsp baking powder

100 g (4 oz) caster sugar

150 g (5 oz) rhubarb

100 ml (4 fl oz) vegetable oil

75 ml (3 fl oz) milk

75 ml (3 fl oz) natural yoghurt

1 egg

Stir together the flour, baking powder and sugar together in a bowl. Wash and finely slice the rhubarb stalks and stir into the flour.

Measure the oil, milk and yoghurt into a jug. Whisk in the egg.

Pour the wet ingredients into the dry and stir together. Spoon into paper lined muffin tins.

Bake at 180ºC (350ºF, gas 4) and bake for 20-25 minutes.