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Spiced Rhubarb, Ginger and Lemon Muffins
Softly spiced muffins with lemon zest and ginger pieces.
- 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
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.
Calories: 135kcalCarbohydrates: 27gProtein: 2gFat: 2gCholesterol: 14mgSodium: 118mgPotassium: 157mgFiber: 1gSugar: 15gVitamin A: 40IUVitamin C: 3.1mgCalcium: 55mgIron: 0.8mg