I honestly tried to break this “no meat recipes” circle in my blog but it’s hard to switch to other topics when you have fresh rhubarb in your fridge. So the recipe of rabbit stew will wait until I get enough of rhubarb. This week I decided to combine sour rhubarb with sweet bananas in muffins (muffins are my current baking favourites as they are so easy to make and can have so many varieties). Inspiration for this recipe was found on Rhubarb Central which is a great page where you can find everything about rhubarb.
2 glasses all-purpose flour
3/4 glass granulated sugar
1 package of baking powder (12 g)
1 medium egg
2/3 glass milk or water
1/4 glass vegetable oil
3/4 glass mashed banana
1/2 teaspoon of salt
2 tablespoons of cinnamon sugar
1 1/2 glass chopped rhubarb (fresh or frozen, in case you use frozen, take in out from the fridge in advance to discard liquid)
- It’s pretty similar to Chocolate and mint muffins recipe. Combine all dry ingredients together in a big bowl (flour, baking powder, sugar, salt, cinnamon sugar) and mix them.
- In a smaller bowl, beat an egg with a folk, add oil, water or milk and mashed banana.
- Combine this texture with dry components, add rhubarb chopped into 0,5-1 cm slices and knead dough. You needn’t do to do it for a long, just be sure that all the ingredients are combined.
- Now it’s time to fill the forms you use for baking of muffins. I have silicon forms and I’m quite happy with them as they are easy to work with. Put the dough into forms, fill forms to 3/4 of the form height. Bake for 30 minutes in the oven preheated to 180C.
- Don’t forget that muffins should be cooled before you take them out of baking forms.
I still have some rhubarb and I’ve got some beautiful fresh cherries from friend’s garden, so may be meat recipes will have to wait for a little bit more, because summer provides plenty of choices that will be interesting to cook with fruit and vegetables.