Name: Mother's Day rhubarb and ginger muffins
Total time: 40 min
Yield: 1
Cuisine: british
Ingredients: 350 g plain flour; 1 teaspoon baking powder; ½ teaspoon salt; 325 g brown sugar; ½ a lemon; 250 ml milk; 1 orange zest only; 2 pieces of stem ginger finely chopped; 1 large free-range egg; 100 g butter plus 1 tablespoon extra, melted; 300 g rhubarb finely chopped

Mother's Day rhubarb and ginger muffins

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Total Time:
40 minutes

Irresistible rhubarb muffins perfect for gifting.

Ingredients:

350 g plain flour
1 teaspoon baking powder
½ teaspoon salt
325 g brown sugar
½ a lemon
250 ml milk
1 orange zest only
2 pieces of stem ginger finely chopped
1 large free-range egg
100 g butter plus 1 tablespoon extra, melted
300 g rhubarb finely chopped

Instructions:

Preheat the oven to 180ºC/350ºF/gas 4 and line a muffin tray with cases. In a large bowl, mix flour, baking powder, salt, and 225g brown sugar, then create a well. Add lemon juice to the milk. In the bowl, add orange zest, half of the stem ginger, egg, 100g melted butter, and milk mixture. Mix well, then fold in rhubarb. Fill the muffin cases to the top with the mixture. In a small bowl, combine remaining 100g brown sugar, 1 tbsp melted butter, and rest of the stem ginger for a crumble topping. Sprinkle over the muffins. Bake for 25 minutes until golden and crispy. Serve warm with custard or crème fraîche.

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