Banana and Rhubarb Muffins

We cut our first harvest of rhubarb today and there was enough to make both a crumble (well what would YOU make?) and something else!  Discover a ripe banana in the fruit bowl and what to make?  A little investigative work on t’interweb and I found a recipe for banana and rhubarb muffins. Perfect for taking on our walk tomorrow and perfect for soothing my persistent itch to bake.  I’m always satisfied by the alchemy of baking; mix a few disparate ingredients together, add heat and produce a magic result. And in my case, delicious banana and rhubarb muffins! Result!

Banana and Rhubarb Muffins

Makes about 12 muffins.

Ingredients

2 medium eggs

160ml milk

60ml vegetable oil

300g Self Raising flour

170g granulated sugar

1 medium mashed banana

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

2 stalks of freshly chopped rhubarb

Directions

1. In a small bowl, beat the eggs with a fork.

2. Stir in the milk, vegetable oil, and the mashed banana, and set aside.

3. In a larger bowl, combine the flour, sugar, baking powder, salt and nutmeg.

4. Add the egg mixture to the dry mixture stirring just to combine, (the batter will be lumpy).

5. Add the rhubarb, just to combine, do not over-mix.

6. Fill paper muffin cups about 3/4 full of batter.

7. Bake at 200° C for about 20 minutes (or until a cocktail stick inserted in the middle comes out clean).