ginger rhubarb muffins
SERVES 8 -10
Ingredients
- 7oz (200g) plain flour
- 2 tsps baking powder
- 1 tsp baking soda
- ½tsp salt
- 2 tbsps crystallised stem ginger, finely chopped
- ¼ pt (150ml) milk
- 2½ fl oz (75ml) vegetable oil
- 1 egg
- 3oz (75g) rhubarb stalk, finely chopped
Method
Preheat oven to 400F, 200C, Gas mark 6. In a large bowl stir together flour, baking soda, salt and crystallised ginger. In a separate bowl whisk together sugar, milk, sour cream, oil and egg. Stir in the rhubarb. Add to dry ingredients and stir until just blended. Fill each muffin cup three-quarters full with the batter and bake for about 15 mins, or until toothpick comes out clean . Cool for 5 minutes before eating