LIGHT RHUBARB & GINGER MUFFINS

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Light Rhubarb & Ginger Muffins image

This is a little different but quick with a light texture that freezes very well. I think I found it in a NZ Womens Weekly magazine.

Provided by Lee Gladman

Categories     Quick Breads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 294.6, Fat 13, SaturatedFat 6.9, Cholesterol 49.6, Sodium 167.4, Carbohydrate 41.3, Fiber 1.5, Sugar 23.1, Protein 4.7

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