|  |  | Rhubarb and orange muffins |
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Today's Recipe First of all, get…
8oz (240g) flour
1 heaped tsp baking powder
1 heaped tsp salt
2 large tsp grated orange peel
7oz (200g) caster sugar
1 heaped tsp bicarbonate of soda
3oz (90g) pecan nuts (optional)
1 large egg
8.5 fl oz (240ml) vegetable oil
8.5 fl oz (240ml) orange juice
4oz (120g) finely chopped rhubarb
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| Now…
Mix all the dry ingredients together.
Beat the egg and mix it with the vegetable oil and orange juice.
Add the liquid to the flour mixture and mix.
Finally, stir in the rhubarb.
Pour the mixture into 12 muffin tins and cook for 25 to 30 minutes at 175C/350F/Gas Mark 4.
Reduce the temperature for fan ovens.
Yummy, Now eat it!
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| Have you a favourite?
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You can email us at customerservices@funkyfogey.com
We will use as many as quality and space permit, but please bear in mind it may be a while before your contribution appears! |
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