Light Rhubarb Ginger Muffins Food

RHUBARB AND GINGER MUFFINS

Steps:

• Preheat the oven to 200C/180Fan/gas mark 6. Line a 12 bun muffin tin with liners.
• Place the chopped rhubarb in a bowl and stir in the brown sugar.
• In another large bowl, stir together the flour, baking powder, salt, ground ginger and caster sugar.
• In a jug, combine the oil, ginger syrup, eggs and sour cream. Fold this mixture into the dry ingredients, followed by the rhubarb and chopped stem ginger. Remember a lumpy muffin gives the best results, so take care not to over mix.
• Spoon the mixture evenly into the muffin cases, filling each one no more than 2/3 full. Sprinkle each one with a little brown sugar and bake for 20-25 minutes or until risen and golden. Remove the muffins to a wire rack.

GINGER RHUBARB MUFFINS

Steps:

• Preheat oven to 400°.
• In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
• In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
• Stir in rhubarb.
• Add to dry ingredients and stir until just blended.
• Fill each muffin cup 3/4 full with batter.
• Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.

LIGHT & MOIST RHUBARB MUFFINS

Steps:

• preheat oven to 400.
• Mix topping ingredients.
• Mix muffin ingredients and fill muffin tin (You can make 12 larger muffins or 18 smaller ones. To avoid a mess of overflowed muffins, try the larger quantity to see how the recipe works out for you and adjust accordingly.)
• sprinkle topping over muffins.
• Bake for 15 minutes or until a toothpick comes out clean.

RHUBARB & GINGER MUFFINS

Steps:

• Preheat oven to 180c (350F).
• Lightly grease muffin tray or line with paper muffin cases.
• Sift the flours and spices together in a large bowl.
• Add the rhubarb and ginger.
• In another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice concentrate or honey and the milk.
• Add the liquid mix to the dry ingredients and stir well.
• Spoon into muffin tray and bake for 20-25 minutes or until golden.
• Remove muffins from tray immediately and cool on wire rack, covered with tea towel.

RHUBARB GINGER MUFFINS

Steps:

• Preheat the oven to 150° C / 300°F Make ready your paper cupcake cups - by doubling them, you can usually avoid having to stand them up in muffin tins.
• Mix the honey with the butter over a very low heat until blended. Take off the heat, and add the juices and the beaten egg.
• Add the chopped up rhubarb, nuts, and ginger to the wet mixture.
• Mix together the flour, baking powder, baking soda and salt. Fold this into the wet mixture, Don't overmix - as long as it's incorporated it's fine. Pour equally into the cupcake cups.
• Bake for 20-25 minutes, until a toothpick inserted in the center of one comes out more or less clean. Let cool, and ideally let rest for at least a day before eating.