Light Rhubarb Ginger Muffins Recipes

RHUBARB AND GINGER MUFFINS

Steps:

• Preheat the oven to 200C/180Fan/gas mark 6. Line a 12 bun muffin tin with liners.
• Place the chopped rhubarb in a bowl and stir in the brown sugar.
• In another large bowl, stir together the flour, baking powder, salt, ground ginger and caster sugar.
• In a jug, combine the oil, ginger syrup, eggs and sour cream. Fold this mixture into the dry ingredients, followed by the rhubarb and chopped stem ginger. Remember a lumpy muffin gives the best results, so take care not to over mix.
• Spoon the mixture evenly into the muffin cases, filling each one no more than 2/3 full. Sprinkle each one with a little brown sugar and bake for 20-25 minutes or until risen and golden. Remove the muffins to a wire rack.

LIGHT RHUBARB & GINGER MUFFINS

Steps:

• Beat butter, eggs& sugar.
• Dissolve soda in milk add to mix with vanilla rhubarb& glace ginger.
• Fold in flour and ground ginger.
• Bake 200oC about 10-15 mins.
• TOPPING.
• Boil all together in microwave 2 minutes.
• Spoon onto hot muffins and leave to stand in tin.

GINGER RHUBARB MUFFINS

Steps:

• Preheat oven to 400°.
• In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
• In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
• Stir in rhubarb.
• Add to dry ingredients and stir until just blended.
• Fill each muffin cup 3/4 full with batter.
• Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.

LIGHT & MOIST RHUBARB MUFFINS

Steps:

• preheat oven to 400.
• Mix topping ingredients.
• Mix muffin ingredients and fill muffin tin (You can make 12 larger muffins or 18 smaller ones. To avoid a mess of overflowed muffins, try the larger quantity to see how the recipe works out for you and adjust accordingly.)
• sprinkle topping over muffins.
• Bake for 15 minutes or until a toothpick comes out clean.

RHUBARB CRUMBLE MUFFINS

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
• Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
• Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

RHUBARB & GINGER MUFFINS

Steps:

• Preheat oven to 180c (350F).
• Lightly grease muffin tray or line with paper muffin cases.
• Sift the flours and spices together in a large bowl.
• Add the rhubarb and ginger.
• In another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice concentrate or honey and the milk.
• Add the liquid mix to the dry ingredients and stir well.
• Spoon into muffin tray and bake for 20-25 minutes or until golden.
• Remove muffins from tray immediately and cool on wire rack, covered with tea towel.