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.
100ml vegetable oil
150g soft brown sugar
20g crystallised ginger, chopped
225g SR flour
½ teaspoon bicarbonate of soda
Set the oven to 180ºC and line a 12 hole baking tray with paper cases.
Chop the rhubarb into small pieces:
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:
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:
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!