Winter Warmers: Rhubarb Crumble Muffins and Veggie Tart

Heading over to Paul, Lee and Dave's at some point to see their new house! Kara is also in town, so there will be a few people around. I made some winter warmers to share with the gang and help to warm the new house.

Rhubarb Crumble Muffins (Makes 12)

1 bunch rhubarb
1 lemon wedge
1/2 cup sugar
1/2 cup water

Chop up rhubarb and add to a saucepan with other ingridients. Boil on stove for about 15 minutes, or until rhubarb is falling apart. Put to one side.

1 1/2 cups SR flour
1/2 cup oil
3/4 cup sugar
1 cup milk
2 tbs maple syrup (you could use vanilla essence here, but I didn't have any)
Pinch bicarb soda
Strawberry jam

Combine flour, oil, sugar, milk, maple syrup and bicarb in a bowl. Grease muffin tin, and spoon out batter. Onto the top of each muffin, place 1/2 tsp of jam and 1 tsp of stewed rhubarb. Lightly mix through batter to create a swirl. You can use any type of plum or berry jam.

1/2 cup oats
1 tbs butter
2 tbs sugar

Combine in a bowl until it forms a crumble. Spoon over the top of muffins. Bake in oven at 180C until tops are brown and skewer comes out clean. Even though they smell great, resist from eating immediately! Let them sit to cool for a little while before eating. This is to stop from burning your mouth on hot jam/fruit!

Roast Veggie Tart

Chop up some of your favourite veggies (enough for a full tray) into cubes and roast until soft with salt and olive oil. Today I used pumpkin, beetroot and jerusalem artichokes. You could use eggplant, zucchini, capsicum or any other veggie that roasts well.

Meanwhile, you can make the pastry. Chop up 200g butter and place into a large mixing bowl. Add 1 tbs of lightly crushed cumin seeds and 2 cups plain flour. I used wholemeal flour for added nutty taste. Combine by hands until you form breadcrumbs. Slowly add some warm water to the mix until the dough is brought together in a ball. Knead for 2-3 minutes until dough is elastic. Cover and refigerate until use.

Today I pressed out the dough into a flan dish, and cut off excess pastry. You can roll it out or make a rustic style tart. Place the roast veggies on the top of the tart and some grated Parmesan cheese on the top. Bake in oven at 200C until pastry has browned. Serve with greens! :D

I have previously made this as a rustic tart with roast pumpkin, fetta cheese and caramelised onions on the base. Yum yum!