Rhubarb and ginger muffin

Life is hectic at the moment. House buying is just one of the stresses I’m currently dealing with and things seem to be taking over a little. Baking and blogging are usually great stress relievers but trying to fit in two posts a week is not helping! It means I am going to have to reduce my posts to once a week at least for a while, unfortunately.

Rhubarb is around in abundance (except in my garden where there are just a few thin stalks). It’s great in crumbles in particular but it makes an interesting change in muffins as well. Rhubarb and ginger are a classic combination and I didn’t see any reason not to use it for these muffins. How small you chop your crystallised ginger will depend on how much of a kick of ginger you would like in some mouthfuls. You could also add more if you like it strong.

Time for tea

Recipe

Ingredients

350g rhubarb

100ml vegetable oil

150g soft brown sugar

1 egg

20g crystallised ginger, chopped

225g SR flour

½ teaspoon bicarbonate of soda

Method

Set the oven to 180ºC and line a 12 hole baking tray with paper cases.

Chop the rhubarb into small pieces:

Rhubarb rhubarb…

Gently steam or microwave for a few minutes, just to soften it slightly. I cooked mine in the microwave on high with no added water (having just rinsed it) for 3 minutes:

Cook enough to soften the rhubarb a little

Allow to cool slightly.

Combine the oil, sugar, egg, crystallised ginger in a bowl and beat for a minute.

Add the rhubarb and mix well.

Sieve in the flour and bicarbonate of soda and fold in carefully.

Divide the mixture equally between the paper cases:

Ready to bake

Bake for around 25-30 minutes or until well risen and a skewer inserted into the centre comes out clean.

No need to wait until they are fully cooled down!

Categories: Baking, Cakes, Fruit, Muffins, Recipes, Vegetables

Tags: baking, cake, fruit, ginger, muffins, recipe, rhubarb, seasonal cooking