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Rhubarb and Orange Muffins

There were a few sceptics when, in my muffin madness, I suggested we try rhubarb. But if you chop it small it does what other fruits do, and releases its juicy fragrance, which permeates all through.

 
 
 Rhubarb and Orange Muffins

  Makes 6 large muffins

Ingredients
 150g plain flour
 1 level dessertspoon baking powder
 ¼ teaspoon salt
 1 heaped tablespoon ground almonds
 zest and juice of 1 large orange
 1 large egg
 75g dark brown soft sugar
 50g block butter, melted and cooled slightly
 225g rhubarb, cut into 1.5cm cubes
For the topping:
 1 heaped tablespoon demerara sugar
 Pre-heat the oven to 200°C, gas mark 6
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Equipment
A Silverwood muffin tray lined with 6 muffin paper cases, generously brushed with melted butter

This recipe is from Delia's Cakes

Method

With muffins it’s always a good idea to have everything weighed out and ready before you start

Begin by sifting the flour, baking powder and salt into a bowl, lifting the sieve up high to
give the flour a good airing.

Now, in another bowl, whisk together the almonds, orange juice and zest, egg, sugar and melted butter. Return the dry ingredients to the sieve and sift them straight into the egg mixture.

(This double sifting is crucial because we won’t be doing much mixing.)

What you now need to do is take a large metal spoon and fold the dry ingredients quickly
into the wet ones – the key word here is quickly (i.e. in about 15 seconds).

What you mustn’t do is beat or stir, just fold, ignoring the uneven appearance of the mixture because that’s precisely what makes the muffins really light. Over-mixing is where people go wrong.

Next, quickly fold in the rhubarb – again no stirring.

Now divide the mixture between the muffin cases. Sprinkle on the demerara and bake near the centre of the oven for 25–30 minutes until well-risen and golden brown.

Remove the muffins from the oven, and transfer them straight away to a wire rack to cool.

Store in an airtight tin or cake box.

 

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