Rhubarb Ginger Muffins Recipes

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.

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.

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.

Steps:

• Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
• In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
• Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

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.