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Rhubarb and Ginger Muffin with coffee cups

Rhubarb and Ginger Muffins

Janice Pattie
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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baking, Breakfast, Dessert
Cuisine British
Servings 6
Calories 299 kcal

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
 

  • 100 grams light brown sugar
  • 1 tablespoon sunflower oil
  • 1 egg
  • 100 millilitres milk
  • 100 grams rhubarb
  • 175 grams plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • pinch salt
  • 50 grams preserved ginger (in syrup)

For the glaze

  • 50 grams icing (powdered) sugar
  • 2 tbsp ginger syrup (from preserved ginger)

To decorate

  • 1 tbsp preserved 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.
    Rhubarb and Ginger Muffin with coffee cups

Nutrition

Calories: 299kcalCarbohydrates: 62gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 29mgSodium: 208mgPotassium: 225mgFiber: 1gSugar: 37gVitamin A: 85IUVitamin C: 1mgCalcium: 96mgIron: 2mg