Quake cakes

The Cake Club took a brief time out to make cakes and biscuits for the hungry and hard working of Christchurch, but a few leftovers nonetheless made their way into the tea room on a Tuesday morning.

Robyn’s rhubarb and ginger muffins were some of the tastiest misshapes this cake club has ever seen, while the odd biscuit by Pen got snapped up pretty quickly.

Rhubarb and walnut muffins

1 1/4 cups brown sugar
1/2 cup oil
1 cup milk
2 tsp vanilla essence
1/2 cup chopped walnuts

Whisk altogether and then add:

1 1/2 cups finely chopped raw rhubarb (about 5 stalks, but peel off any outer skins that come loose).

Sift the following together in separate bowl and then add to the mix:

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Spoon into 12-18 well-greased (or paper-lined) muffin pans, or make mini muffins or Jumbo muffins for pudding with ice cream and custard.

Bake at 160° for 20-30 minutes.

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Published in: on April 25, 2011 at 18:09  Leave a Comment  

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