Whoa there, it’s Friday already?! Where has the week gone! So many rhubarb dreams I’ve been meaning to share with y’all. Like this one, a quick and easy ginger rhubarb muffin. Ginger and rhubarb make an excellent flavor combo what with their tangy and spicy flavors. These muffins are perfect with a little jam and butter and a nice hot cup of joe. So mix up a batch, bake those bad boys up and you will be set for your afternoon snacks this weekend. Get at it!
Ginger Rhubarb Muffins
Recipe type: Muffins
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- ½ baking soda
- ½ tsp salt
- 2 tb crystallized ginger (minced)
- ⅓ cup cane sugar
- ¼ cup milk
- ¼ cup plain yogurt
- ⅛ cup vegetable oil
- 1 egg
- ½ cup minced rhubarb
- 1 tb brown sugar
- 1 tb hulled sunflower seeds
Instructions
- Preheat oven to 400 degrees
- In a large mixing bowl combine flour, baking powder, baking soda, cane sugar and salt.
- Then add milk, yogurt, oil, egg, rhubarb, and ginger.
- Mix until well combined, then pour into a greased muffin tin filling each section ⅔ full.
- Top each muffin with a tiny pinch of brown sugar and a few sunflower seeds
- Bake for 15-20 minutes or until golden and done.
- Let cool and slather with butter and jam and enjoy with a hot beverage. Yummers.
Notes
Recipe adapted from: http://www.food.com/recipe/ginger-rhubarb-muffins-126662
