Rhubarb, I know, is not everyone’s favourite but its natural sourness helps to balance the sweetness when baked in puddings, cakes or muffins. This easy muffin recipe also includes the healthy goodness of rye flour, the zingy heat of preserved ginger (the uncrystallised type labeled as Naked Ginger from Buderim Ginger) and honey instead of sugar. Substitute the rhubarb with strawberries or any other berries if need be.
(Makes 12 muffins)
180 g rye flour
120 g plain flour
2 tsp baking powder
¼ tsp salt
1 tsp ground allspice
140 g honey
1 ½ cups buttermilk or plain yoghurt
¼ cup grape seed or canola oil
1 tsp vanilla extract
250 g rhubarb, diced
120 g + 1 tbsp preserved ginger, thinly sliced
¼ cup rhubarb thinly sliced
1 tbsp demerara sugar
- Preheat oven to 200˚C. Butter or line muffin tray with paper liners.
- Combine the flours, baking powder, salt and ground allspice in a medium sized bowl.
- In a separate bowl whisk the eggs, honey, buttermilk, oil and vanilla extract together.
- Stir the diced rhubarb and 120 g sliced preserved ginger evenly through the dry ingredients.
- Make a well and then stir through the wet ingredients until smooth and then evenly spoon into the individual lined muffin moulds.
- Evenly scatter over the remaining tablespoon of sliced preserved ginger, sliced rhubarb and demerara sugar on the tops of the muffins.
- Bake 20 – 25 minutes and then allow to cool on a wire rack.