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
- Preheat the oven to 200ºc, line a muffin tin with papers.
- Combine the dry ingredients in a bowl.
- Mix in the rhubarb and orange zest.
- Beat the eggs with the milk and butter (once cooled slightly).
- Combine the wet and dry ingredients, being careful not to over mix.
- Spoon into the cases.
- Mix together the teaspoon of ground ginger and brown sugar and sprinkle over.
- Bake for 25-30 mins, allow to cool on a cooling rack.
- Ideally eat while still warm with cream or custard.