Monday, May 14, 2007
Rhubarb muffins and Tulband
I was down at the Saturday Farmer's Market in Kings Norton and whilst dodging the rain I picked up some fabulous looking rhubarb for these yummy muffins, as found in the March Olive magazine.
Bake 300g rhubarb with 3 tablespoons of sugar for 10min at 200°C. Drain and cool. Mix together 300g plain flour with 1 teaspoon baking powder, 100g sugar and 1 teaspoon of cinnamon. In another bowl beat together 2 eggs, 200ml milk and 100g cooled melted butter. Once cool add the rhubarb to this mix then fold it all into the flour, taking car to just incorporate everything but not to mix too vigorously or it'll make for very rubbery muffins. Spoon the mixture into 12 muffin cases or a silicone muffin pan and bake at 200°C for 25min.
In fact this is a Kersttulband, or Christmas turban, a recipe I found in an ancient copy of Allerhande. Its fantastically tasty, very buttery and fruity.
100g dried citrus fruit
250g self raising flour
250g soft butter
200g cater sugar
2 teaspoons vanilla essence
4 large eggs
Cream together the butter and sugar and beat until pale. Then work in the eggs one at a time. Add the vanilla essence and then sift and mix in the flour a third at a time. Finally stir in all the fruit and pour into a Tulband mould (aka kugelhopf mould) and bake in a preheat oven at 175°C for 1 hour. Once cooled turnout and dust with icing sugar before serving.