Rhubarb, orange and ginger muffins

rhubarb muffin1

The rhubarb is coming thick and fast, and now that the leaves are bigger than a dustbin lid in size, the stems are being naturally forced to find their way to the light and are redder and sweeter for it.

I’m a big fan of muffins (you can keep your cupcakes) and I make no apologies for the amount of muffin recipes that may appear on this blog over the year.

I even made 2 batches of these in order to perfect them … I know, it’s a real trial!

  • This recipe is for 12 muffins, I often halve the ingredients to make 6.
  • 300-400g rhubarb, trimmed and chopped.
  • 300g plain flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground ginger, plus another teaspoon for topping
  • 250g caster sugar
  • 2 eggs, beaten
  • 200ml milk
  • 100g butter, melted
  • grated zest of 1 orange
  • teaspoon of brown sugar for topping
  1. Preheat the oven to 200ºc, line a muffin tin with papers.
  2. Combine the dry ingredients in a bowl.
  3. Mix in the rhubarb and orange zest.
  4. Beat the eggs with the milk and butter (once cooled slightly).
  5. Combine the wet and dry ingredients, being careful not to over mix.
  6. Spoon into the cases.
  7. Mix together the teaspoon of ground ginger and brown sugar and sprinkle over.
  8. Bake for 25-30 mins, allow to cool on a cooling rack.
  9. Ideally eat while still warm with cream or custard.

rhubarb muffin2 rhubarb



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