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Spiced Rhubarb Muffins with rhubarb and ginger

Spiced Rhubarb, Ginger and Lemon Muffins

Janice Pattie
Softly spiced muffins with lemon zest and ginger pieces. 
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baking, Dessert
Cuisine British
Servings 12
Calories 135 kcal

Ingredients
 

  • 150 g light brown sugar
  • 1 tbsp sunflower oil
  • 1 egg
  • 1 tsp cinnamon extract or 1/2 tsp ground cinnamon
  • 100 ml milk
  • 100 g rhubarb finely diced
  • 175 g wholemeal flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp ground ginger
  • pinch salt
  • 50 g crystalised ginger chopped
  • 1/2 lemon grated zest

Instructions
 

  • Preheat the oven to 200C.
  • Line you muffin tin with paper cases.
  • Place 125g of the sugar, oil, egg cinnamon extract and milk. Mix together and add the rhubarb.
  • Sift your dry ingredients into the bowl, add the wet ingredients and stir until combined but don't over mix or your muffins will be heavy.
  • Spoon the mixture into the cases, filling about 3/4 full. 4. Sift your dry ingredients into the bowl, add the wet ingredients and stir until combined but don't over mix or your muffins will be heavy.
  • Sprinkle the tops of the muffins with the remaining sugar (I forgot to do this!)
  • Bake for 18-20 minutes.
  • Leave in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 135kcalCarbohydrates: 27gProtein: 2gFat: 2gCholesterol: 14mgSodium: 118mgPotassium: 157mgFiber: 1gSugar: 15gVitamin A: 40IUVitamin C: 3.1mgCalcium: 55mgIron: 0.8mg