Flick through the first few pages of any cookbook and you’ll find a section on the measuring ingredients. The measurement system will be explained, and you’ll be reminded of the importance of making accurate measurements. However I’m sure that most of you have some recipes that you don’t use a book for. Recipes that you know by heart.
These are often the same recipes that you know will be forgiving if you’ve run out of something and have to substitute one ingredient for another. You know that you ought to measure things accurately, but with this recipe you could get it right by eye. These are the recipes to use in a new house with an unfamiliar oven, a newly purchased muffin pan, and a teacup that is not marked in millilitres.
Muffins are wonderfully forgiving of inaccuracy, and they’re adaptable. These Chocolate Rhubarb muffins with hazelnut meal could equally be made with almond meal, and feature sultanas or chocolate chips in place of rhubarb. They were inspired by Deeba’s healthy chocolate muffins, which have proven to be magnificently flexible.
1 teacup hazelnut meal
1 teacup gluten free flour
1/2 teacup cocoa powder
3/4 teacup sugar
1 dessertspoon baking powder
1/2 teacup vegetable oil
1/2 – 1 teacup milk
1 teacup fruit (in this case one long stick of rhubarb, diced)
Preheat the oven to 200 degrees Celcius.
Combine the dry ingredients in a bowl.
Add the oil and the lightly beaten egg. Stir to combine.
Add 1/2 cup milk and mix thoroughly. Add extra milk as required until the mixture reaches a good consistency for a cake batter. Since these measurements are so imprecise you will have to do this by eye.
Finally stir through the fruit and spoon the mixture into patty pans.
Bake for ~20 minutes, or until the top of the muffins is springy to the touch.