Rhubarb and Ginger Muffins
Rhubarb is quite acidic so does need quite bit of sugar to give sweetness in a cake or pudding. It also has a high water content, so if you are stewing it, add the least amount of water possible or you will have a very runny pudding.My favourite way of cooking it is to roast or bake it, that way it retains its' shape and colour. Drizzle with honey or sprinkle over dark molasses sugar and ground ginger, or the zest and juice of an orange. Or make these delicious muffins for everyone to enjoy!
- 300 g rhubarb cut into 1cm chunks
- 100 g caster sugar
- 25 g rolled oats
- ¼ tsp ground ginger
- 15 g unsalted butter
- 20 g light muscovado sugar
- 300 g plain flour
- 1 tsp baking powder
- 2 eggs beaten
- 100 ml milk
- 100 g unsalted butter melted
- 100 ml natural yoghurt
- 25 g stem ginger diced
- Preheat the oven to 200℃ (400℉) Gas mark 6. Line a 12-hole muffin tin with paper cases.
- Place the chopped rhubarb in a roasting tin with 20g of caster sugar and bake for 10 minutes.
- Meanwhile, make the topping by placing the oats and ground ginger into a bowl and rubbing in the butter until very crumbly, and then stir in the sugar.
- Remove the rhubarb from the oven, spoon into a sieve and leave to drain.
- Place the flour and baking powder into a large bowl with the remaining sugar.
- Whisk together the eggs, milk, yoghurt and melted butter.
- Stir the wet ingredients into the dry, stirring in the rhubarb and ginger towards the end of mixing - do not over mix, lumpy dough is best!
- Spoon into the paper cases and sprinkle over the crumble topping.
- Bake for 25 minutes, until risen and golden. Cool on a rack.
This delicious muffin recipe is created by Joy Skipper, a registered nutritionalist specialising in sports nutrition, gut health and menopause. For more information, visit Joy's website www.joyskipper.co.uk