Light Rhubarb & Ginger Muffins
At a Glance
- Total
- 15 min
- Servings
- 12.00 serving(s)
Categories
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
- Tree nuts
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Light Rhubarb & Ginger Muffins brings together 100 g melted butter, 2 eggs, 1 cup sugar in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 12 servings.
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Equipment
Muffin tin, oven, microwave
Ingredients
- 100 g melted butter
- 2 eggs
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 cup coconut milk, warmed (ordinary milk is fine)
- 1 teaspoon vanilla essence
- 2 cups finely chopped rhubarb
- 2 tablespoons glace ginger
- 2 teaspoons ground ginger
- 2 cups self raising flour
- 1/4 cup honey
- 1 teaspoon butter
- 1/2 cup cashews or 1/2 cup macadamia nuts
Instructions
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.
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