This post needs no introduction... My photos (shot from the iPhone) will tell the story of an early morning rise in search of fresh-local-produce and (of course) the coffee CART, parked under the GUMTREES!x
The backdrop for this serene setting; "No, I'm not in a paddock in the middle nowhere!"...Today's adventure is 'location, location' GASWORKS. A very rare, highly protected and 'undeveloped' grassy area located in the inner city suburb of Melbourne... Port Melbourne x
And the store that inspired my last recipe... Rhubarb Crumble Muffins
| DIRECTIONS Preheat oven to 180c/ 350f Grease 18 muffin tins- lined with paper cases Stew Rhubarb (click here for instructions) In a large bowl mix the dry ingredients together. Break in eggs, one at a time, add yogurt, and melted butter. Mix then stir in rhubarb. Pour egg mixture over flour mixture and fold into dry ingredients. Divid amongst the muffin tins. Make topping. Put all the ingredients into a bowl and rub together, until the mixture resembles coarse crumble. Place a tablespoon onto each uncooked muffin. Then bake in the oven for 20-25 minutes... Variation: Apple or pear x | PANTRY MUST HAVES 1 1/4 cup of All Purpose Flour (plain) 1/2 Cup of Sugar 2 tablespoons of baking powder 1/4 teaspoon of bicarb soda 1 teaspoon of mixed spice or cake spice 1/4 teaspoon of salt 2 eggs 1 cup of yogurt 60g butter 1 cup of stewed fresh Rhubarb TOPPING 1/3 cup of chopped walnuts 2 tablespoons brown sugar 2 tablespoons plain flour 2 tablespoons of diced butter 1/2 teaspoon of cinnamon |
