Nutty Rhubarb Muffins

Muffin Ingredients:

¾ cup brown sugar
½ cup buttermilk or sour milk
1/3 cup vegetable oil
1 beaten egg, at room temperature
1 tsp. vanilla
2 cups flour

½ tsp. baking soda
½ tsp. salt
1 cup diced rhubarb
½ cup chopped walnuts or pecans

Topping Ingredients:
¼ cup brown sugar
¼ cup chopped walnuts or pecans
½ tsp. cinnamon


Preheat oven to 375 degrees F.
Grease and flour 12 muffin cups, or line with papers
Mix together brown sugar, buttermilk, oil, egg, and vanilla; set aside.
Sift together flour, baking soda, and salt; stir in rhubarb and nuts.
Combine just until completely moistened.
Pour into muffin cups.
Mix topping ingredients sprinkle over tops
Bake about 20 minutes.

These are a lovely nutty flavoured muffin but slightly dry. I found it was nicer with a thin spread of butter. I used some old milk in the fridge. (I keep milk that has gone off and use it for baking.)

I will add this to my list of muffin recipes.

To make your own sour milk - add 1 tbsp vinegar or lemon juice to a cup of milk.

Courgette Fritters

Ingredients 

2 medium courgettes, grated 
2 tbsp self-raising flour 
25g parmesan, finely grated 
1 tbsp olive oil 

Method 

1. In a bowl, combine the grated courgette, flour and parmesan. 
2. Shape into walnut-size balls, then flatten. 
3. Heat a non-stick frying pan over a medium heat and add the oil.  Fry the fritters for 2-3 mins on each side until golden brown. 
4. Serve straight away with a dollop of hummous.

I have been given lots of zucchinis which is just another name for courgette.
So I hunted through my bag of recipes to try and found this one. I was home alone for tea tonight so it gives me the opportunity to just try some easy things that Harry wouldn't normally like.
As promised I followed the recipe as to the instructions thinking this was going to be a very easy tea.

They tasted OK but they were not a fritter, but just a sloppy mess.
I googled to see if I could find it on line and sure enough there it was. Yes I had all the ingredients correct but most people had the same issues as I did and they all had to either add more flour or an egg and/or squeeze the grated courgette or just generally alter the recipe a lot.
I will not be using this recipe again but thought I would post it here.

I obtained it from the free magazine Urban and Country March 2014 but it is also here.
If you follow the link and scroll down the page you will see all the comments about this recipe you might just like to read if you want to try this.