These delicious rhubarb and ginger muffins are great to serve for breakfast, during an afternoon tea or at a family picnic.
Cuisine British
Servings 12
Author Sam Franklin
Ingredients
2 1/2cupsRhubarb
3tablespoonsRaisins
2piecesStem Ginger in SyrupFinely Chopped
1 2/3cupsFlourPlain
2teaspoonsBaking Soda
1/2cupCaster Sugar
2Eggs
1/2cupMilk
1/2cupMelted Butterallow to cool
Instructions
Pre-heat the oven to 350℉ / 180℃.
Prepare muffin tin with 12 paper cases.
Chop the rhubarb into small 1/2" pieces.
Beat the eggs, milk and butter until combined.
Sift the flour and baking soda into a separate bowl, make a well in the middle and add the wet ingredients. Stir until combined.
Add the raisins, chopped rhubarb and the chopped stem ginger to the mixture and mix.
Divide the mixture between the paper muffin cases (fill almost to the top) and put into the pre-warmed oven.
Allow the muffins to bake for approx 15-20 minutes until they are golden brown (you can check if they are cooked by inserting a wooden skewer - if the skewer comes out clean then they are done).