I read this post from my friend Shanna earlier this morning about how having a creative outlet of whatever form can help people perform better at work and deal with stress and anxiety and it absolutely struck a chord with me.
Life is pretty crazy at the moment. After a week of working 14+ hour days, living in a hotel and additional complications thrown in there like my site going down for a couple of days (thanks to Erin for keeping me sane), all I want to do when I’m briefly home for this weekend is to get in the kitchen and bake another batch of these muffins.
If you're not a fan of rhubarb, I made a version of these flavoured with orange zest and filled with chunks of dark chocolate which were very popular. As noted in the recipe, the soft fruit in these means they don't last more than a couple of days; they're most definitely best fresh out of the oven.
- 60g (1/3 cup + 1 tablespoon) polenta
- 35g (1/3 cup) ground almonds
- 25g (1 oz; a little under 1/4 cup) brown rice flour
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 75g (1/3 cup) golden caster sugar
- 60ml (1/4 cup) extra virgin olive oil
- 60ml (1/4 cup) buttermilk
- 1/2 teaspoon vanilla bean paste
- 1 egg
- 75g (3 oz) rhubarb, chopped into smallish cubes
- Preheat the oven to 180C/350F and line a muffin tin with paper cases.
- In a large bowl, lightly whisk together the polenta, ground almonds, flour baking powder, bicarbonate of soda and salt. In another bowl, whisk the sugar, olive oil, buttermilk, vanilla and egg together.
- Pour the wet ingredients over the dry ingredients and gently fold a couple of times. Add the chopped rhubarb and fold again until the streaks of flour just disappear.
- Spoon the batter into the muffin cases and bake for 20 - 15 minutes until risen and firm to the touch. Allow to cool in the pan for 10 minutes or so before removing. Because of the rhubarb, these stay fairly moist and should be eaten pretty quickly.