Rhubarb & Ginger Muffins

Posted in Vegetarian
 

 

Ingredients

  • 350g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 325g brown sugar
  • 1 large egg
  • 1/2 lemon
  • 250ml milk
  • zest of 1 orange
  • 2 small pieces stem ginger, finely chopped
  • 100g butter + 1 tbsp, melted
  • 300g rhubarb, chopped

Method

  • Preheat the oven to 180 degrees and line a muffin tray with muffin cases. In a large mixing bowl, place the flour, baking powder, salt and 225g of the brown sugar. Mix, then make a well in the centre.
  • Squeeze a few drops of lemon juice into the milk, and set aside for a couple of minutes.
  • Place the orange zest, half the ginger, the egg, 100g of melted butter and the milk mixture into the bowl, and mix thoroughly. Fold in the chopped rhubarb.
  • Spoon the mixture into the muffin cases, filling each one to the top.
  • In a small bowl, place the remaining 100g of brown sugar, the extra tablespoon of melted butter and the rest of the stem ginger. Mix until it looks like a crumble topping then sprinkle over the muffins.
  • Bake for 25 mins so the sugar is golden and crispy and the muffins are cooked through. Serve warm with custard or crème fraiche for a lovely pudding!!