Oat and apple muffin

We have been giving Evie finger food since she’s 6 months old. We still do a little spoon-feeding with cereal and yoghurt but we usually give her finger foods.

This evening I baked apple and oat muffin from the Rivercottage baby & toddler cookbook. She can have this as a morning or afternoon snack. It doesn’t have a lot of sugar but it uses whole milk and full-fat yoghurt because babies and toddlers need the fats. It can be frozen so a dozen will last us a few days.

You will need:

  • 200 g plain flour (or a combination of plain flour and wholemeal or spelt flour)
  • 50 g porridge oats
  • 50 g caster sugar
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 medium eating apple, peeled and grated
  • 125 ml full-fat plain yoghurt
  • 125 ml whole milk
  • 1 medium egg
  • 50 ml walnut oil (or rapeseed or sunflower oil)
  • 75 g raisins or sultanas

Pre-heated oven at 190˚C, muffin tray, large mixing bowl, measuring jugs, muffin cases

What to do:

  1. Put flour, oats, sugar, baking powder and cinnamon in a large mixing bowl. Mix well.
  2. Add grated apple and sultanas/raisins. Mix again.
  3. Combine milk, yoghurt, egg, and  oil in a jug. Mix then slowly pour into the flour mixture.
  4. Mix all the ingredients until combined then put a big dollop into muffin cases.
  5. Bake for 25 to 30 mins. Cool on wire rack.

Eat in 24 hour or freeze when cool. From frozen, take muffins out the night before to slowly defrost.

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Rhubarb crumble

Making rhubarb crumble © dan&tuesday

Making rhubarb crumble © dan&tuesday

Last Friday, Gill from work brought about 2 k of rhubarb! I took half not really knowing what to do with them. I’ve never seen them in the Philippines and I’ve only tried them since living in in the UK. Still, I’ve always wanted to try making my own crumble and getting a bunch of rhubarb from Gill is my perfect excuse.

Next step is trawling my cookbooks for the easiest rhubarb recipe. Nigella Lawson’s How to be a Domestic Goddess suggests a few things you can do with your rhubarb:

  • make a brown sauce (!!)
  • rhubarb cornmeal cake
  • rhubarb grunt
  • rhubarb schnapps (!)
  • rhubarb tart
  • variation of Victoria sponge
  • rhubarb-crumble kuchen

She did say you can’t have too many rhubarb recipes in a cookbook.

NL’s rhubarb crumble looks more complicated so I decided to go for the ever reliable Delia. This recipe from her book Delia’s Vegetarian Collection calls for ginger to be mixed with the rhubarb and almonds on your crumble. It’s is gorgeous!

Making the crumble © dan&tuesday

Making the crumble © dan&tuesday

You need:

  • about 900g of rhubarb, wash then trim the ends and cut in 1inch sections
  • 1 tsp grated fresh ginger
  • 110g golden caster sugar (get fairtrade if you can)
  • 110g raw whole almonds (with skin)
  • 1 tsp ground ginger
  • 100g cold butter, cut in small cubes
  • 175 g sifted self-raising flour
  • 2 tsp ground cinnamon
  • 110g demerra sugar
  • something to serve it with: I prefer vanilla ice-cream. I’m not a big fan of custard or cream

Tools

  • food processor
  • pre-heated oven at 200˚C
  • mixing bowl
  • baking dish about 9in wide, 2in deep

What to do:

  1. Mix the rhubarb with sugar and ginger and put it on the baking dish. Make sure the rhubard is well-covered with sugar. Set it aside and work on the crumble.
  2. Put the butter, ground ginger, ground cinnamon, flour, and sugar in the food processor. Blast it until it looks like a crumble. Add the almonds and do a quick pulse so that the almond is broken down into small chunks. And it’s done!
  3. Before putting the crumble on top of the sugared rhubarb. make sure that there are no big gaps in the baking dish. Just spread the crumble and over the rhubarb. Press it down and then run a fork lightly on the surface.

    Rhubarb crumble © dan&tuesday

    Rhubarb crumble © dan&tuesday

  4. Cook for 35-40 mins (40 mins on my oven!) and then leave it to stand for about 15 mins before serving.
  5. Best served warm with vanilla ice-cream. Or if you are not me, maybe you would like custard or pouring cream.