Mother's Day rhubarb and ginger muffins

Name: Mother's Day rhubarb and ginger muffins
Total time: 40 min
Yield: 12
Cuisine: british
Ingredients: 350 g plain flour; 1 teaspoon baking powder; ½ teaspoon salt; 325 g brown sugar; ½ a lemon; 250 ml milk; 1 orange zest only; 2 pieces of stem ginger finely chopped; 1 large free-range egg; 100 g butter plus 1 tablespoon extra, melted; 300 g rhubarb finely chopped

A lovely homemade gift

Vegetarianv

“If you can resist gobbling up all these rhubarb muffins yourself, they make a great pressie ”

Serves 12

Cooks In40 minutes

DifficultySuper easy

Fruit Mother's day Easter treats British Rhubarb Muffin

Nutrition per serving

Calories 307 15%
Fat 10g 14%
Saturates 5.9g 30%
Sugars 28.6g 32%
Protein 4.6g 9%
Carbs 49.0g 19%

Of an adult's reference intake

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Ingredients

350 g plain flour
1 teaspoon baking powder
½ teaspoon salt
325 g brown sugar
½ a lemon
250 ml milk
1 orange , zest only
2 pieces of stem ginger , finely chopped
1 large free-range egg
100 g butter , plus 1 tablespoon extra, melted
300 g rhubarb , finely chopped

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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.