Its pouring with rain outside. The boys are servicing stuff in the shed and Miss Pepper and I are making rhubarb muffins.
First we had to put on out wet weather gear and go outside and pick some rhubarb.
Then we cut off the leaves and preheated the oven to 200.
Weigh out about 300grams of rhubarb.By hand or in your magimix cut the stalks up into tiny bits.
Place the rhubarb, 1/2 cup brown sugar, 1/2 cup oil, 2 eggs and 1 tea spoon vanilla in a bowl.
Get your helper to stop poking you with the leftover rhubarb stalks and start stirring.
Once the wet ingredients are combined, add 2 cups self raising flour and 1/4 teaspoon baking soda.
Get your helper to stir the dry ingredients into the wet until they are combined.
Spoon the mixture into patty pans and sprinkle a bit of raw sugar on each one and then bake for about 22 minutes.
Pour yourself a cuppa and enjoy.
