Coconut rhubarb muffins
Rhubarb is one of those plants that seem to grow by itself at the back of the garden and no one knows what to do with it. But rhubarb is a good source of magnesium, and a very good source of dietary fibre, vitamin C, vitamin K, calcium, potassium and manganese. The fibre in rhubarb has also been linked to reduced cholesterol levels. Just don't eat the leaves as they are toxic. The stalks of rhubarb come in beautiful ruby shades yet some find this powerhouse plant too strongly flavoured and rather sour. Combine it with bland foods such as apples, rolled oats or custard. Coconut can also balance out the sharpness. Try these rhubarb and coconut muffins - they are great for lulnchboxes and easier to whip up!
Rhubarb is easy to prepare. Just strip off the leaves, wash, chop and throw in a pot of boiling water with some sugar. For half a kilo of rhubarb use about a cup of sugar.
Ingredients:
1 and 1/2 cups coconut
1 and 1/2 cups self-raising flour
1 and 1/2 cups caster sugar
125g melted butter
3 eggs
1/2 cup milk
1 tsp vanilla essence
1 and 1/2 cups uncooked chopped rhubarb (you could also add raspberries)
Method:
Mix wet and dry ingredients and bake in a muffin tray for 20 - 25 minutes at 180°C.
