Rhubarb and Ginger Muffins


IT’S FRIDAY! And that means cake day right? If you fancy doing a little bit of baking this weekend, why not try this recipe for some yummy Rhubarb and Ginger muffins?

Ingredients (makes 12):

  • 250g Self Raising Flour
  • 100g Golden Caster Sugar
  • 1 tsp Baking Powder
  • 2 Eggs
  • 60ml Sunflower Oil
  • 120ml Skimmed Milk
  • 2 tsp Ground Ginger
  • 2 medium Rhubarb stalks

1) Preheat the oven to 200 degrees Celsius (180 fan assisted).

2) Cut the rhubarb stalks into small pieces and place in a saucepan over a medium heat with 1 tbsp water and a tsp of the sugar. Stir occasionally until rhubarb has softened. Remove from heat.

3) Place all the remaining ingredients into a bowl and mix well until combined. I used a hand mixer.

4) Add the stewed rhubarb and mix well. Using the hand mixer will break the rhubarb pieces up so use a wooden spoon if you prefer chunky pieces.

5) Divide the mixture into 12 muffin cases, sprinkle with light brown sugar and bake for 12-15 minutes.

6) Make a cup of tea and SCOFF!



You can find all my other recipes here. Let me know if you try any of them!



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5 thoughts on “Rhubarb and Ginger Muffins

  1. These look yummy, great idea! I’m a fan of muffins as you know (have vanilla choc chip ones baking in the oven as i type!) will definitely try these. I might try adding some preserved stem ginger – less healthy though! Also i once made rhubarb and ginger jam – so good! Must do it again 🙂
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