Salt Baked Golden Beetroot with Smoked Labneh & Crispy Capers
From the Field Kitchen
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24 Hours
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Serves 2
Recipes
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Rhubarb & Walnut Muffins
These rhubarb muffins are packed full of fruit and toasted walnuts, real spring treat!
35 mins
Serves 12
What you'll need…
- 2 cups all-purpose flour, can substitute in half whole wheat
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 2/3 cups granulated sugar
- 1 tsp ground cinnamon
- dash ground cloves
- 1 tsp orange zest
- 1 cup sour cream
- 2 large eggs
- 1 tsp vanilla
- 2 tbsp maple syrup, optional
- 8 tbsp unsalted butter, melted and cooled
- 1 1/2 cups rhubarb, cut into 1/2 inch cubes
- 1/2 cup finely chopped walnuts, toasted
The method
1
Preheat oven to 220°C. Grease a standard 12-cup muffin tin, or line it with cupcake cases.
2
In a large bowl, combine the dry ingredients. Then whisk together the wet ingredients in a medium bowl until smooth. Take the rhubarb and the walnuts and toss them in the dry ingredients. Pour the wet ingredients into the dry and mix them together with a few swift strokes using a large silicone spatula. Don't overmix! Stop as soon as you see no dry flour.
3
Divide the batter among the muffin cases. They will be filled to the top. Bake for 5 minutes at 220°C, then reduce the heat to 190°C and bake for 11-13 minutes more, or until a toothpick comes out with just a few moist crumbs. Let the muffins rest for 2-3 minutes in the tin, then remove them onto a cooling rack.
Enjoy!
Recipe by Lucie, Marketing Manager
