Monday, 19 October 2009

Rhubarb and ginger muffins

This recipe is a favourite of ours and makes quite the most delicious muffins I've come across. It can be baked as a cake in a ring tin, but I like it so well as muffins I've never tried that alternative. Fancy a special dessert? This recipe may be just what you're after.

Note that quite a bit of preparation time is needed as dicing the rhubarb and crystallised ginger is fairly time consuming. And don't even think of making it without the cystallised ginger!

Rhubarb, raw – chopped into 1 cm cubed pieces – 4 cups or 450 gms [1 pound]. This is a lot of rhubarb - about six to eight stalks depending on their size.
Brown sugar – 1 cup – well packed, or 135 gms [4 and ½ oz]
Flour – 1 and ¼ cups, or 170 g [6 oz]
Baking soda – 1 tsp
Ginger, ground – ½ tsp, or 1 tsp if you like ginger as much as I do!
Oil – ½ cup
Egg – one
Ginger, crystallised - ½ cup or 90 gms [3 and ½ oz]
Icing sugar for dusting

Chop the rhubarb and place in a mixing bowl with the brown sugar. Stir well and leave to stand for about 15 minutes. The sugar will liquefy from contact with the fruit.
Preheat the oven to 160 degrees Celsius.
Grease the muffin pans or cake tin.
Dice the crystallised ginger reasonably finely.
Sift together the flour, baking soda and ground ginger and set aside.
Beat the egg with the oil and pour into the rhubarb mixture
Add the crystallised ginger and stir to combine.
Stir in the dry ingredients.
The mixture will seem runny and to consist mostly of fruit, which is correct.
Spoon into the muffin pans or baking tin.
Place in the oven.
If baking muffins the cooking time may be 20 – 30 minutes.
If baking a cake the specified cooking time is one and a quarter hours.
In either case cook until well browned and springy to touch.

These muffins are at their most delicious when eaten hot. If you're careful they can be eased out of their tins soon after being taken out of the oven.
If baking a cake allow it to cool fully before turning out.
Dust with icing sugar just before serving. If you do this any earlier it will tend to melt in and simply add to the general sweetness which isn't needed. The original recipe suggests serving with yoghurt or whipped cream, which I don't think is needed. I've tried serving them with a number of other foods - fruit, custard, etc, and each time like them best by themselves - with a cuppa, of course. :-)

Source: newspaper column, the origin of which has been lost. It was passed on to me by my sister - thanks Big Sis!

1 comment:

Grace Dalley said...

Mmmmmmm! Reminds me I must get some ginger. I got some rhubarb and have chopped and measured it into freezer bags so it's all ready to be muffinised!!