Rhubarb and Ginger Muffins are tender spiced muffins filled with tangy pieces of fresh rhubarb and little nuggets of warming ginger.
5 from 3 votes
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Baking, Breakfast, Dessert
Cuisine British
Servings 6
Calories 299kcal
Equipment
1 Large bowl
1 medium bowl
1 small bowl
weighing scales
Sieve
Measuring spoons
chopping board
Sharp knife
Muffin pan
Paper muffin cases
ice cream scoop
palette knife
Ingredients
100gramslight brown sugar
1tablespoonsunflower oil
1egg
100millilitresmilk
100gramsrhubarb
175gramsplain flour
1teaspoonbaking powder
1teaspoonbicarbonate of soda
1teaspoonground ginger
½teaspoonground cinnamon
pinchsalt
50gramspreserved ginger (in syrup)
For the glaze
50gramsicing (powdered) sugar
2tbspginger syrup (from preserved ginger)
To decorate
1tbsppreserved ginger (in syrup)
Instructions
Preheat the oven to 200C (400F).
Line you muffin tin with paper cases.
Place 100g (1/2 cup) of brown sugar, 1 tbsp oil, 1 egg and 100 ml (⅓ cup) milk in a mixing bowl and mix together.
Wash and finely dice 100 g (¾ cup) rhubarb.
Add the diced rhubarb to the wet mixture and combine.
Dice the 50 g (2 tbsp) preserved ginger and add to the wet ingredients.
Sift 175 g (1½ cups) plain flour, 1 tsp baking powder, 1 tsp bicarbonate of soda (baking soda), 1 tsp ginger powder and ½ tsp cinnamon into a large bowl.
Add the wet ingredients to the dry ingredients and stir until combined. Don't over mix or your muffins will be heavy.
Use the ice cream scoop or a dessert spoon to fill the mixture into the cases, fill to about 3/4 full.
Bake for 18-20 minutes.
Leave in the tin (pan) for 5 minutes before transferring to a wire rack to cool completely
For the glaze
Sift the 50 g (½ cup) icing (powdered) sugar into a small bowl and add 2 tbsp of syrup from the jar of preserved ginger.
Mix together until you have a thick cream consistency. It should drop from your spoon but not run.
Place a teaspoonful of the glaze onto each muffin and spread with a palette knife.
Cut the 1 tbsp of preserved ginger into shreds and place a few on top of the glaze on each muffin before the glaze sets.
Serve for breakfast, brunch or as an anytime snack.