donna hay magazine

rhubarb crumble muffins300g rhubarb, trimmed and chopped1 vanilla bean, split½ cup (110g) caster (superfine) sugar1 teaspoon finely grated orange rind¼ cup (60ml) orange juice2½ cups (375g) self-raising (self-rising) flour1 cup (175g) brown sugar1 teaspoon ground cinnamon1 teaspoon ground ginger2 eggs, lightly beaten2 teaspoons vanilla extract½ cup (125ml) buttermilk½ cup (125ml) vegetable oilcrumble topping½ cup (75g) self-raising (self-rising) flour2 tablespoons Demerara sugar40g unsalted butter, melted``````Preheat oven to 180°C (350°F). Place the rhubarb, vanillabean, sugar, orange rind and juice in a medium saucepanover medium heat. Bring to a simmer and cook, stirring,for 6 minutes or until soft. Set aside to cool slightly.While the rhubarb is cooling, make the crumble topping.Place the flour, Demerara sugar and butter in a mediumbowl and mix until just combined. Set aside.Place the flour, sugar, cinnamon and ginger in a largebowl. Add the egg, vanilla extract, buttermilk and oil, and,using a butter knife, mix until just combined. Spoon into12 x ½-cup-capacity (125ml) well-greased muffin tins. Topeach with the rhubarb and spoon over the crumble. Cookfor 20 minutes or until cooked when tested with a skewer.Set aside to cool for 2 minutes in the tins before transferringto a wire rack to cool completely. Makes 12.carrot cake muffins with spiced honey glaze1 cup (250g) fresh dates, pitted and chopped½ cup (125ml) boiling water2½ cups (375g) self-raising (self-rising) flour½ cup (110g) caster (superfine) sugar¼ cup (20g) desiccated coconut2 teaspoons mixed spice2 eggs, lightly beaten2 teaspoons vanilla extract½ cup (125ml) milk½ cup (125ml) light extra virgin olive oil300g carrots, peeled and finely grated250g cream cheese, softened2 tablespoons caster (superfine) sugar, extraspiced honey glaze½ cup (175g) honey1 tablespoon water½ teaspoon mixed spicePreheat oven to 180°C (350°F). Place the dates and boiling waterin a bowl and set aside for 5 minutes or until liquid has absorbed.Place the flour, sugar, coconut and mixed spice in a large bowland mix to combine. Add the egg, vanilla, milk, oil, carrot anddates, and, using a butter knife, mix to just combine. Divide halfthe batter between 12 x ½-cup-capacity (125ml) well-greasedmuffin tins, filling the tins halfway. Place the cream cheese andextra sugar in a medium bowl and whisk to combine. Spoontablespoons of the cream cheese mixture into each tin and topwith remaining batter. Cook for 20 minutes or until cooked whentested with a skewer. Set aside to cool for 2 minutes in the tinsbefore transferring to a wire rack to cool completely.While the muffins are cooking, make the spiced honeyglaze. Place the honey and water in a small frying pan overhigh heat and cook for 3 minutes or until thickened. Add themixed spice, stir to combine and pour the warm glaze overthe muffins to serve. Makes 12.make now .muffins