Rhubarb Ginger Peach Muffins Recipe 45

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:

• 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:

• Oven--350 mix all wet ingredients. mix all dry ingredient. chop peach and rhubarb into small chunks. mix wet and dry ingredients and fold in fruit. bake for about 20 min.

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.