What are they?
They are versatile and are a perfectly legitimate excuse to eat cake for breakfast.
They freeze well.
They don't mind being warmed in the microwave.
They can be made with just about everything or anything in the cupboard.
They work well with coffee.
Muffins! So tasty! So easy to prepare. So readily transformed by whatever ingredients take your fancy. Like today. I had some sour cream in the fridge that needed to be used. There were also some stalks of rhubarb floating around. And surely there was some chocolate tucked away somewhere. Twenty minutes later I had made a delectable snack that would feed us both for the next few days. And what a combination. Bitter depth of dark chocolate, tang of the rhubarb. And the combination of colours won me over too - pink and brown, so irresistible. I must confess, I've eaten more than my fair share today...
Rhubarb and Chocolate Muffins
1 3/4 c plain flour
1 1/2 tsp baking powder
1 c sugar
1 stalk rhubarb, diced finely
3/4 c chocolate, in bits
30 g butter, softened
1 c sour cream
Pre-heat oven to 180* C. Line a muffin tray with paper cases.
Sift the flour and baking powder into a large bowl. Stir in the sugar and mix to combine. Stir in the rhubarb and chocolate.
In a separate bowl combine the butter, sour cream and eggs. Mix this mixture into the dry ingredients, stirring minimally to combine. Scoop generously into the muffin trays, close to full really.
Bake in the oven for around 15 minutes, checking and turning in the oven after 8 minutes. Remove from oven, leave to cool slightly in their tray for 5 minutes before turning onto a rack to cool.
Eat within 2 days, or else store muffins in the freezer for a rainy day.
Inspired by a recipe from the Trinity Church Cookbook.