GINGER RHUBARB MUFFINS
Make and share this Ginger Rhubarb Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 25m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
- In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
- Stir in rhubarb.
- Add to dry ingredients and stir until just blended.
- Fill each muffin cup 3/4 full with batter.
- Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.
LIGHT RHUBARB & GINGER MUFFINS
This is a little different but quick with a light texture that freezes very well. I think I found it in a NZ Womens Weekly magazine.
Provided by Lee Gladman
Categories Quick Breads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Beat butter, eggs& sugar.
- Dissolve soda in milk add to mix with vanilla rhubarb& glace ginger.
- Fold in flour and ground ginger.
- Bake 200oC about 10-15 mins.
- TOPPING.
- Boil all together in microwave 2 minutes.
- Spoon onto hot muffins and leave to stand in tin.
Nutrition Facts : Calories 294.6, Fat 13, SaturatedFat 6.9, Cholesterol 49.6, Sodium 167.4, Carbohydrate 41.3, Fiber 1.5, Sugar 23.1, Protein 4.7
RHUBARB GINGER MUFFINS
Make and share this Rhubarb Ginger Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 150° C / 300°F Make ready your paper cupcake cups - by doubling them, you can usually avoid having to stand them up in muffin tins.
- Mix the honey with the butter over a very low heat until blended. Take off the heat, and add the juices and the beaten egg.
- Add the chopped up rhubarb, nuts, and ginger to the wet mixture.
- Mix together the flour, baking powder, baking soda and salt. Fold this into the wet mixture, Don't overmix - as long as it's incorporated it's fine. Pour equally into the cupcake cups.
- Bake for 20-25 minutes, until a toothpick inserted in the center of one comes out more or less clean. Let cool, and ideally let rest for at least a day before eating.
Nutrition Facts : Calories 140.7, Fat 5.9, SaturatedFat 2.6, Cholesterol 19, Sodium 136.3, Carbohydrate 20.7, Fiber 0.8, Sugar 9.7, Protein 2.3
LIGHT & MOIST RHUBARB MUFFINS
The tart flavour of rhubarb is delightfully complimented by brown sugar. A 'MUST' for afternoon tea!
Provided by Erica Vasta
Categories Quick Breads
Time 25m
Yield 12-18 muffins
Number Of Ingredients 13
Steps:
- preheat oven to 400.
- Mix topping ingredients.
- Mix muffin ingredients and fill muffin tin (You can make 12 larger muffins or 18 smaller ones. To avoid a mess of overflowed muffins, try the larger quantity to see how the recipe works out for you and adjust accordingly.)
- sprinkle topping over muffins.
- Bake for 15 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 279.7, Fat 10.3, SaturatedFat 1.7, Cholesterol 19.3, Sodium 175.3, Carbohydrate 43.7, Fiber 1, Sugar 24.8, Protein 3.8
RHUBARB CRUMBLE MUFFINS
The flavours of a rhubarb crumble in the form of a lovely moist muffin.
Provided by Sara Buenfeld
Categories Treat
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
- Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
- Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 213 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium
RHUBARB & GINGER MUFFINS
Julie Stafford's wonderful muffin recipes revolutionised my baking. She introduced me to apple juice concentrate, which contains only 66% sugar and lots of vitamins, minerals and fibre not found in other sweeteners. You can make your own by boiling down pure apple juice to a syrup-like reduction, but good health food stores should have it. This is my absolute favourite muffin, moist and full of flavour....thanks, Julie!
Provided by catxx
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 180c (350F).
- Lightly grease muffin tray or line with paper muffin cases.
- Sift the flours and spices together in a large bowl.
- Add the rhubarb and ginger.
- In another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice concentrate or honey and the milk.
- Add the liquid mix to the dry ingredients and stir well.
- Spoon into muffin tray and bake for 20-25 minutes or until golden.
- Remove muffins from tray immediately and cool on wire rack, covered with tea towel.
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- Line muffin tins with paper or foils. Heat oven to 400°F and adjust rack to the middle position of the oven.
- Whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt in a mixing bowl until well combined. In a separate large bowl, mix together the yogurt, butter, eggs, ginger, and vanilla. Then add the dry ingredients to the wet, and mix until just combined (not overmixing). Fold in the rhubarb until just combined.*
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