Rhubarb Ginger Muffins Recipe #378403
From Just Hungry. Regular honey can be used in place of whipped honey
by dicentra
35 min | 15 min prep
SERVES 24
- 1 large egg
- 3/4 cup whipped honey
- 1/2 cup melted butter
- 3/4 cup orange juice, fresh squeezed if you can manage
- 1/4 cup fresh lemon juice
- 2 cups of chopped up rhubarb (about .5cm or 1/4 inch pieces, cut by hand)
- 1/2 cup finely chopped hazelnuts
- 1 tablespoon crystallized ginger, finely chopped
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 150° C / 300°F Make ready your paper cupcake cups - by doubling them, you can usually avoid having to stand them up in muffin tins.
- Mix the honey with the butter over a very low heat until blended. Take off the heat, and add the juices and the beaten egg.
- Add the chopped up rhubarb, nuts, and ginger to the wet mixture.
- Mix together the flour, baking powder, baking soda and salt. Fold this into the wet mixture, Don't overmix - as long as it's incorporated it's fine. Pour equally into the cupcake cups.
- Bake for 20-25 minutes, until a toothpick inserted in the center of one comes out more or less clean. Let cool, and ideally let rest for at least a day before eating.
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5 stars