Rhubarb Ginger Muffins

Ingredients

• 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

Directions

1. 1

   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.

2. 2

   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.

3. 3

   Add the chopped up rhubarb, nuts, and ginger to the wet mixture.

4. 4

   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.

5. 5

   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.