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Rhubarb & Ginger Muffins

Rhubarb & Ginger Muffins

By WLR's Food Information Executive, Laurence Beeken

Ingredients

  • 450 g Rhubarb, Raw, Average
  • 45 ml Water, Mineral Or Tap
  • 50 g Breakfast Cereal, Corn Flakes, Kellogg's*
  • 4 Tbsp/80g Syrup, Golden, Average
  • 50 g Breakfast Cereal, Porridge Oats, Quaker*
  • 1 Tsp/2g Lemon, Peel, Raw
  • 50 g Butter, Reduced Fat, Fresh, Average
  • 3 Tsp/15g Sugar, Half Spoon Granuated, with Sweeteners, Silver Spoon*

Method

  1. Preheat oven to 190°C/ Gas mark 5
  2. Wash and cut the rhubarb into chunks and place in an ovenproof dish. Add the water and sprinkle over the sugar.
  3. In a pan, gently warm the syrup and margarine. Add the cornflakes and the porridge oats along with the rind of one lemon.
  4. Spoon the mixture over the rhubarb and bake for around 40 minutes, or until crisp. Covering towards the end of cooking time if necessary.
  5. Serve warm.

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| Updated: 03.03.10