It’s fine substituting large hens eggs instead. Home cooks no long have to settle for itsy bitsy muffins. Rhubarb very different, but great to have both. You’ve reminded me about my rhubarb vodka. Ralph’s allergies were a huge motivation to explore living outside our urban address. The downside is that it’s a bit of a trek away. ½ cup vegetable oil – I use canola oil Pour … Fold wet ingredients into dry ingredients and gently mix, by hand, until all the flour is off the bottom of the bowl and no big pockets of flour remain. It’s not really an allotment, we’re using a bit of a friend’s field, so it’s pretty and quiet. Beyond the air we breathe – that sounds so tree huggy – we think a lot about food production. Store muffins at room temperature in an airtight container. Keep in an air tight container for as long as you can manage – I try to keep it for at least 6 months. I’m not sure about raising meat. These photographs were from the 1st garden – ours was the last and I’d long forgotten about having a camera and taking photos by then. This also coincided with a wild food walk combined with a local tour of three vegetable plots of varying styles, one of which was ours. 1. 2 Tbsp finely chopped candied ginger. Would like to make these- I mean they’re practically a health food 😉 Thanks for stopping by my blog x. Vegan Foody – Oh great, will watch out for what you come up with. Something at the back of my mind is telling me I did try rhubarb once in a savoury dish, but I can’t quite remember what and I’m assuming it wasn’t a hit as I haven’t tried using it again. I’m having a cup of tea right now… just imagine with these. Lovely combo, it really looks delicious as well as beautiful.. I have a passion for flavour, cooking with the seasons, baking and chocolate. Its a lottery draw to get in, and I always thought we would be moving so didn’t get organised to do it.The rhubarb vodka sounds delicious, and its really that easy?I boarded the rhubarb train last night too- Rhubarb Tart was made. Bake at 180 degrees Celsius for 1hr or until cooked. They look wonderful… Damn tasty.The garden pictures are lovely too. Sprinkle with coarse sugar. Creamed 80g unsalted butter with 150g vanilla sugar (I have a jar of granulated sugar with a vanilla pod in it permanently on the go. Luckily, we had passed a crown of our old rhubarb to my mother and a couple of weeks ago she gave me a nice bunch of it to use – hoorah! Stirred in 225g of sifted flour (1/2 wholemeal, 1/2 white) and 1 tsp baking powder alternately with 50g water. Unfortunately, I didn’t get the chance for a second one, sneaky or otherwise. I found it hard giving up our plot, but at least we did it voluntarily. Really a nice muffin ! How big is your garden? Have fun! Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. I know you’ve told me before about losing your first plot, but my heart sank as I read your entry. Mind you it’s overcast and cold here at the moment. The alloment looks wonderful. Another project to write about. 1 cup fresh rhubarb*, cut into ½ “ pieces In a bowl, combine first five ingredients; mix well. Added the rhubarb and chocolate pieces and mixed thoroughly. Will have to check out your blog for your version. It’s hard to remember you’re coming up to winter over there. Join my mailing list to receive the latest news and recipes. The tart flavor of rhubarb pairs perfectly in sweet desserts like Rhubarb Crisp and Strawberry Rhubarb Cobbler and now of course, these tender muffins! Fold in the chocolate chips and rhubarb pieces. S a bit odd way to the batter check out your blog for your nice and! – lovely idea the cooled sugar and brown sugar Streusel no more and will be a week. 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