Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Blueskin Nursery rhubarb and ginger muffins
Ingredients
3 eggs
1 cup caster sugar
½ cup vegetable oil
½ cup milk
½ cup plain yoghurt
2 cups self-raising
flour
1 Tbsp ground ginger
50g ginger, crystallised (thin sliced)
5 or 6 stalks rhubarb (cubed)
Method
In a bowl whisk together eggs, sugar, oil and milk.
Sift flour and ground ginger. Fold through wet mix with rhubarb, ginger pieces and yoghurt.
Grease six large muffin pans or 12 small muffin pans. Fill each full.
Bake at 170degC for 20 to 30 minutes.
Requested by Mary Browne, of Palmerston.
Supplied by Blueskin Nurseries chef Sheena Booth.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
