Rhubarb and Ginger Muffins

Ginger and Rhubarb are a match made in heaven in my book! Nice warm spice of the ginger and the sharp tart flavor of the rhubarb, delicious. Not the prettiest muffins but the are very yummy.

Ingredients:

Plain flour

350g

Baking powder

1 tsp

Salt

1/2 tsp

Sugar

200g

Cinnamon

1 tsp

Lemon

1/2

Milk

250ml

Fresh Stem Ginger

1 good thumb size piece peeled and finely chopped

Rhubarb

300g

Vanilla extract

1tsp

Butter

100g Melted

Method:

1. Preheat oven to 180ºC/350ºF/gas 4 and line a 12 hole muffin tray
2. In a large mixing bowl add dry ingredients flour, baking powder, sugar, salt and cinnamon.
3. Squeeze a few drops of lemon juice in to the milk and set aside for a few minutes.
4. Then add the chopped ginger, egg, vanilla and melted butter mix until combined
5. Fold in the chopped Rhubarb and Spoon into muffin cases filling each one to the top.
6. Put in the oven for 25 Minutes until golden brown. Once cooked cool for 10 minutes and Enjoy!

Delicious served with custard or cream