Ginger Rhubarb Muffins

Name: Ginger Rhubarb Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 serving
Ingredients: 10 ½ oz (300g) rhubarb; 4 tablespoons caster sugar; 3 tablespoons water; 1 cup (250g) rhubarb puree; 1 ¾ cups (225g) all purpose flour (plain flour); 2 teaspoons baking powder; 1 teaspoon ground ginger; ¾ cup granulated sugar; ¼ teaspoon salt; 2 eggs; ½ cup (125g) butter; 2 teaspoons vanilla extract

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4.9

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Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings
12
Calories
207 kcal
Course
Baked Goods
Cuisine
American

Ginger Rhubarb Muffins

Yuliana Reed

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These Rhubarb Muffins are made with pureed rhubarb that gives a smooth texture throughout, while the ginger adds a delicate warming flavor.

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Ingredients

Servings

For the rhubarb

10 ½ oz (300g) rhubarb or 1 cup/250g rhubarb puree
4 tablespoons caster sugar
3 tablespoons water

For the rhubarb muffins:

1 cup (250g) rhubarb puree
1 ¾ cups (225g) all purpose flour (plain flour)
2 teaspoons baking powder
1 teaspoon ground ginger
¾ cup granulated sugar
¼ teaspoon salt
2 eggs
½ cup (125g) butter melted and cooled slightly
2 teaspoons vanilla extract

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Instructions

Preheat the oven to 400°F/200°C and line a 12-hole muffin pan with paper cases.
Chop the rhubarb into ½-inch pieces and add to a pot with the sugar and water. Bring to a boil, then reduce the heat and simmer for 5 minutes or until soft. Transfer to a blender and puree.Measure out 1 cup of rhubarb puree to use in the recipe (save the remaining to swirl).
Whisk the flour, sugar, baking powder, ginger and salt in a large mixing bowl.
Add 1 cup of the rhubarb puree to a jug along with the eggs. Whisk well.
Add to the dry ingredients with the melted butter and vanilla and beat for a minute or so to combine.
Spoon the mixture into the muffin pan ¾ full, then add a small teaspoon of the leftover rhubarb puree to each muffin and swirl with a knife.
Bake for 15 minutes or until risen and an inserted toothpick comes out clean.
Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overfill the muffin liners as you don’t want them to spill over while baking. Fill ¾ full.
Do not overfill the muffin liners as you don’t want them to spill over while baking. Fill ¾ full.
Transfer to a wire rack, then cool completely before enjoying to make sure they set properly.
Transfer to a wire rack, then cool completely before enjoying to make sure they set properly.
It’s important to make sure you don’t overwork the muffin batter. Mix everything until it’s combined but not any longer. This will make sure the muffins stay light.
It’s important to make sure you don’t overwork the muffin batter. Mix everything until it’s combined but not any longer. This will make sure the muffins stay light.

Nutrition Information

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Calories 207kcal (10%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 48mg (16%) Sodium 122mg (5%) Potassium 154mg (4%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 294IU (6%) Vitamin C 1mg (1%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 207 kcal

% Daily Value*

Calories	207kcal	10%
Carbohydrates	30g	10%
Protein	3g	6%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	48mg	16%
Sodium	122mg	5%
Potassium	154mg	3%
Fiber	1g	4%
Sugar	15g	30%
Vitamin A	294IU	6%
Vitamin C	1mg	1%
Calcium	54mg	5%
Iron	1mg	6%