Rhubarb Ginger Muffins Recipe

Name: Rhubarb Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; ¾ cup whipped honey; ½ cup melted butter; ¾ cup orange juice, fresh squeezed if you can manage; ¼ cup fresh lemon juice; 2 cups of chopped up rhubarb (about .5cm or 1/4 inch pieces, cut by hand); ½ cup finely chopped hazelnuts; 1 tablespoon crystallized ginger, finely chopped; 2 ½ cups flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt

Servings: persons

1 large egg
¾ cup whipped honey
½ cup melted butter
¾ cup orange juice, fresh squeezed if you can manage
¼ cup fresh lemon juice
2 cups of chopped up rhubarb (about .5cm or 1/4 inch pieces, cut by hand)
½ cup finely chopped hazelnuts
1 tablespoon crystallized ginger, finely chopped
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

1
Preheat the oven to 150 C / 300F Make ready your paper cupcake cups - by doubling them, you can usually avoid having to stand them up in muffin tins.
2
Mix the honey with the butter over a very low heat until blended.
3
Take off the heat, and add the juices and the beaten egg.
4
Add the chopped up rhubarb, nuts, and ginger to the wet mixture.
5
Mix together the flour, baking powder, baking soda and salt.
6
Fold this into the wet mixture, Don't overmix - as long as it's incorporated it's fine.
7
Pour equally into the cupcake cups.
8
Bake for 20-25 minutes, until a toothpick inserted in the center of one comes out more or less clean.
9
Let cool, and ideally let rest for at least a day before eating.

680

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg, ¾ cup whipped honey, ½ cup melted butter, ¾ cup orange juice, fresh squeezed if you can manage, and more.

Yes, Rhubarb Ginger Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Ginger Muffins

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