Rhubarb Ginger Muffins Recipes

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RHUBARB AND GINGER MUFFINS



Rhubarb and Ginger Muffins image

Soft, fluffy brown sugar muffins with fresh rhubarb, ground ginger and sweet stem ginger in syrup. If you're a fan of the rhubarb and ginger combination, you will love this recipe!

Provided by Nickki Thompson

Categories     Cupcakes & Muffins

Time 35m

Number Of Ingredients 12

75g soft light brown sugar, plus 25g extra for sprinkling over the muffins
300g fresh rhubarb, chopped into 2cm dice
250g plain (all purpose) flour
2 tsp baking powder
pinch of salt
1 tsp ground ginger
150g caster (super fine) sugar
125ml sunflower or vegetable oil
1 tbsp ginger syrup from a jar of stem ginger
2 medium eggs
150ml sour cream
25g stem ginger (in syrup), chopped finely

Steps:

  • Preheat the oven to 200C/180Fan/gas mark 6. Line a 12 bun muffin tin with liners.
  • Place the chopped rhubarb in a bowl and stir in the brown sugar.
  • In another large bowl, stir together the flour, baking powder, salt, ground ginger and caster sugar.
  • In a jug, combine the oil, ginger syrup, eggs and sour cream. Fold this mixture into the dry ingredients, followed by the rhubarb and chopped stem ginger. Remember a lumpy muffin gives the best results, so take care not to over mix.
  • Spoon the mixture evenly into the muffin cases, filling each one no more than 2/3 full. Sprinkle each one with a little brown sugar and bake for 20-25 minutes or until risen and golden. Remove the muffins to a wire rack.

Nutrition Facts : Calories 203 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 145 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

RHUBARB CRUMBLE MUFFINS



Rhubarb crumble muffins image

The flavours of a rhubarb crumble in the form of a lovely moist muffin.

Provided by Sara Buenfeld

Categories     Treat

Time 45m

Yield 12

Number Of Ingredients 14

175g caster sugar
175g rhubarb , halved lengthways then diced
2 tbsp sunflower oil
1 egg
1 tsp vanilla extract
125ml buttermilk
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
50g light muscovado sugar
50g plain flour
25g porridge oats
1 tsp ground cinnamon
50g butter

Steps:

  • Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
  • Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
  • Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 213 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium

RHUBARB MUFFINS



Rhubarb Muffins image

This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.

Provided by Freya

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 14

½ cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 ⅓ cups all-purpose flour
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup diced rhubarb
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup crushed sliced almonds
2 teaspoons melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
  • In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
  • Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g

AUNT NORMA'S RHUBARB MUFFINS



Aunt Norma's Rhubarb Muffins image

These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.

Provided by charliebabe

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 24

Number Of Ingredients 14

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups brown sugar
½ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups diced rhubarb
½ cup chopped walnuts
1 tablespoon melted butter
⅓ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
  • In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
  • Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g

GINGER RHUBARB MUFFINS



Ginger Rhubarb Muffins image

Make and share this Ginger Rhubarb Muffins recipe from Food.com.

Provided by Charlotte J

Categories     Quick Breads

Time 25m

Yield 12-16 serving(s)

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons crystallized ginger, finely chopped
3/4 cup sugar
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 egg
1 cup rhubarb, finely chopped

Steps:

  • Preheat oven to 400°.
  • In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
  • In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
  • Stir in rhubarb.
  • Add to dry ingredients and stir until just blended.
  • Fill each muffin cup 3/4 full with batter.
  • Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.

RHUBARB LEMON MUFFINS



Rhubarb Lemon Muffins image

Kathleen Smith of Pittsburgh, Pennsylvania says: "My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup plus 1-1/2 teaspoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 large eggs, room temperature
1/2 cup buttermilk
1/4 cup canola oil
1 tablespoon grated lemon zest
1-3/4 cups sliced fresh or frozen rhubarb

Steps:

  • In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 203 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 221mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

RHUBARB & GINGER MUFFINS



Rhubarb & Ginger Muffins image

Julie Stafford's wonderful muffin recipes revolutionised my baking. She introduced me to apple juice concentrate, which contains only 66% sugar and lots of vitamins, minerals and fibre not found in other sweeteners. You can make your own by boiling down pure apple juice to a syrup-like reduction, but good health food stores should have it. This is my absolute favourite muffin, moist and full of flavour....thanks, Julie!

Provided by catxx

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 9

1 1/2 cups self-rising flour
1/2 cup whole wheat flour
1 teaspoon ground ginger
300 g rhubarb, finely chopped
1/4 cup finely chopped glace ginger
1/2 cup grapeseed oil
1/2 cup apple juice concentrate or 1/2 cup honey
3/4 cup low-fat milk or 3/4 cup low-fat soymilk
3 egg whites or 2 whole eggs

Steps:

  • Preheat oven to 180c (350F).
  • Lightly grease muffin tray or line with paper muffin cases.
  • Sift the flours and spices together in a large bowl.
  • Add the rhubarb and ginger.
  • In another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice concentrate or honey and the milk.
  • Add the liquid mix to the dry ingredients and stir well.
  • Spoon into muffin tray and bake for 20-25 minutes or until golden.
  • Remove muffins from tray immediately and cool on wire rack, covered with tea towel.

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