Rhubarb & ginger muffins

Rhubarb & ginger muffin

Ingredients:

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

Method:

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