Rhubarb, cinnamon & brown sugar muffins

Make afternoon tea something to remember with these light, moreish muffins.

Ingredients

300g rhubarb , chopped
3 tbsp golden caster sugar
300g plain flour
1 tsp baking powder
100g golden caster sugar
1 tsp cinnamon
2 eggs , beaten
200ml milk
100g butter , melted and cooled
demerara sugar , to decorate

Method

1. Mix rhubarb with golden caster sugar. Mix plain flour with baking powder. Beat eggs with milk and melted butter. Heat the oven to 200C/fan 180C/gas 6, line a 12-hole muffin tin with paper cases. Bake the rhubarb for about 10 minutes until just tender. Drain really well and cool on kitchen towel.

2. Stir the wet ingredients into the dry ones along with the rhubarb (don't overmix, it should be a bit lumpy). Divide between the muffin cases, sprinkle the tops with demerara sugar and bake for 25-30 minutes until risen and golden.

Nutrition per serving
229 kcalories, protein 4.5g, carbohydrate 35.7g, fat 8.6 g, saturated fat 9.9g, fibre 2.5g, salt 0.64 g

Recipe from olive magazine, March 2007.

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Cinnamon Nutella cake

Cakes like these are wonderfully therapeutic to make - chuck the lot into a bowl, and give it a quick beat and it's ready to bake. Simple enough for a complete beginner

Cuts into about 12 slices
Prep 15 - 20 mins
Cook 1 hr min 1 hr 10 mins

Ingredients

175g softened butter
175g golden caster sugar
3 eggs
200g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp milk
4 rounded tbsp Nutella or own-brand chocolate hazlenut spread
50g hazelnuts , roughly chopped

Method

1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.

2. Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.

3. Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.

4. Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.

Nutrition per serving
320 kcalories, protein 5g, carbohydrate 34g, fat 19 g, saturated fat 8g, fibre 1g, salt 0.63 g

Recipe from Good Food magazine, March 2003.

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Banana & cinnamon whirls

Have fun with buns and create some irresistible banana and cinnamon whirls .

Serves 18 Easily doubled
Prep 15 mins
Cook 25 mins
Plus rising time

Ingredients

225g strong white flour
225g malted granary bread flour
1 tsp salt
1 tsp caster sugar
7g sachet easy-blend yeast
150ml warm milk
1 egg , beaten
1 tbsp olive oil
100-150ml warm water
50g unsalted butter , melted
4 medium bananas
200g dried apricots , chopped
2 tsp cinnamon
100g light muscovado sugar
zest 1 orange
4 tbsp runny honey

Method

1. Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.

2. On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.

3. Lightly butter a 20cm square baking tin. On a floured surface, roll the dough into a rectangle approximately 30cm x 25cm and brush with melted butter.

4. Thinly slice bananas into a bowl and mix in apricots, sugar, cinnamon and orange zest. Spoon mix over the dough, leaving a finger-width border.

5. Roll the dough towards you from the long side of the rectangle, tucking in any banana that falls out. Press ends together to seal. With a sharp knife, cut into 9 pieces and place, cut side up, in the tin, just touching each other. Cover loosely with oiled cling film and set aside in a warm place to rise for 30 mins.

6. Heat oven to 200C/fan180C/gas 6. Warm the honey in a pan or in the microwave on High for 5 secs, then brush half over the buns. Bake for 20-25 mins until golden. Allow to cool in the tin for 10 mins before removing to a cooling rack. Brush with the remaining honey then pull apart to serve.

Nutrition per serving

191 kcalories, protein 5g, carbohydrate 36g, fat 4 g, saturated fat 2g, fibre 2g, salt 0.32 g

Recipe from Good Food magazine, May 2006.

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Cinnamon

Cinnamon is a fragrant spice which comes from the inner bark of a tropical tree that, when dried, curls into quills used to add a warm, distinctive flavour and aroma to usually sweet dishes.

Choose the best
Choose cinnamon that has a distinctive, warm and sweet aroma. If it does not smell sweet it is past its best and should be discarded.

Store it
Store cinnamon sticks in a air-tight container in a warm, cool place.

Cook it
Ground in cakes, biscuits and desserts. Sprinkled over fruit. Added whole to casseroles, mulled wine and punch. Beat into butter with a little sugar and spread on toast or sprinkle on cereal. Soak a cinnamon stick in herbal tea before drinking; add to water when boiling rice.

Can't find it
Try cassia or nutmeg

Health Benefits of Cinnamon
Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.

Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.

In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.

In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.

It has an anti-clotting effect on the blood.

In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.

When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.

One study found that smelling cinnamon boosts cognitive function and memory.

Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices.

It is a great source of manganese, fiber, iron, and calcium.

Cinnamon Recipes
Banana cinnamon whirls
Cinnamon nutella cake
Rhubarb cinnamon brown sugar muffins

Source
BBC Good Food
Eat This

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