Friday, 31 May 2013

Rhubarb & ginger muffins

Rhubarb & ginger muffin

250g rhubarb
125g butter, melted and cooled
100ml milk
2 eggs
60g plain flour
2 tsp baking powder
125g caster sugar
3 tbsps raisins
3 pieces of stem ginger, chopped finely

Muffin mix
  1. Preheat oven to Gas Mark 5 or 190C.
  2. Line a muffin tin with paper cases.
  3. Chop rhubarb into cm long pieces.
  4. Pour melted butter & milk into a large bowl & mix in the eggs.
  5. Add the flour, baking powder and sugar and mix together gently.
  6. Stir in the rhubarb, ginger & raisins.
  7. Spoon the mix into the paper cases.
  8. Bake for 15-20 minutes until golden.
  9. Leave to cool slightly, can be served warm or cold.

Muffins in the oven

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