Rhubarb & Ginger Muffins

Ingredients

300 g Rhubarb, Raw, Average

35 g Sugar, Caster, Natural, Golden, Billingtons*

1 Tsp/2g Baking Powder, Average

300 g Flour, Plain, Organic, Marks & Spencer*

2 Med Egg/100g Eggs, Free Range, Medium, Average

100g Sugar, Caster, Natural, Golden, Billingtons*

200 ml Milk, Skimmed, Average

1 Tsp/2g Ginger, Ground, Average

100g Butter, Reduced Fat, Fresh, Average

Method

1. Heat the oven to Gas mark 6 and Line a 12-hole muffin tin with paper cases.
2. Wash and chop the rhubarb into chunks and mix with 35g caster sugar. Place in an ovenproof dish, cover and bake for 5-10 minutes until tender.
3. Beat together the eggs, 100g sugar and the melted butter. Add milk and mix well.
4. In a separate bowl mix the flour with the baking powder and ginger.
5. Once the rhubarb has cooled stir together all of the ingredients.
   Be careful not to over mix, it should remain lumpy.
6. Divide between 12 cases and bake for 25-30 minutes until golden.

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