Mother's Day rhubarb & ginger muffins

Rhubarb and Ginger Muffins

Serves 12

  • 350 g plain flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 325 g brown sugar

  • ½ lemon

  • 250 ml milk

  • zest of 1 orange

  • 2 pieces stem ginger, finely chopped

  • 1 large free-range egg

  • 100 g butter, plus 1 tablespoon extra, melted

  • 300 g rhubarb, finely chopped

Preheat the oven to 180ºC/350ºF/gas 4 and line a muffin tray with muffin cases.



In a large mixing bowl place the flour, baking powder, salt and 225g of the brown sugar. Mix, then make a well in the centre.



Squeeze a few drops of lemon juice into the milk and set aside for a couple of minutes. Place the orange zest, half the stem ginger, the egg, 100g of melted butter and the milk mixture into the bowl and beat thoroughly. Fold in the chopped rhubarb. Spoon the mixture into the muffin cases, filling each one to the top.



In a small bowl place the remaining 100g of brown sugar, the extra tablespoon of melted butter and the rest of the stem ginger. Mix until it looks like a crumble topping, then sprinkle over the muffins.



Bake for 25 minutes so the sugar turns golden and crispy and the muffins are cooked through. Serve warm with custard or crème fraîche for a lovely pudding.

Nutritional Information

Mother's Day rhubarb & ginger muffins

A lovely homemade gift

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0 foodies cooked this
If you can resist gobbling up all these rhubarb muffins yourself, they make a great pressie
Serves 12
40m
Super easy
Method

These rhubarb muffins are a great thing to pull out of the bag on Mother's Day, especially if, like me, you sometimes forget to pick up a present! Your mum will love them!

Preheat the oven to 180ºC/350ºF/gas 4 and line a muffin tray with muffin cases.

In a large mixing bowl place the flour, baking powder, salt and 225g of the brown sugar. Mix, then make a well in the centre.

Squeeze a few drops of lemon juice into the milk and set aside for a couple of minutes. Place the orange zest, half the stem ginger, the egg, 100g of melted butter and the milk mixture into the bowl and beat thoroughly. Fold in the chopped rhubarb. Spoon the mixture into the muffin cases, filling each one to the top.

In a small bowl place the remaining 100g of brown sugar, the extra tablespoon of melted butter and the rest of the stem ginger. Mix until it looks like a crumble topping, then sprinkle over the muffins.

Bake for 25 minutes so the sugar turns golden and crispy and the muffins are cooked through. Serve warm with custard or crème fraîche for a lovely pudding.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 307
    15%
  • Carbs 49.0g
    19%
  • Sugar 28.6g 32%
  • Fat 10g 14%
  • Saturates 5.9g 30%
  • Protein 4.6g 10%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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