Rhubarb and Ginger Muffins
Print

Rhubarb and Ginger Muffins

Recipe by Sneaky Veg
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 400 g rhubarb, finely chopped

  • 125 g light brown sugar

  • 250 g plain flour

  • 1/2 tsp bicarbonate of soda

  • 1 Tbsp ground ginger

  • 100 ml maple syrup

  • 100 ml vegetable oil

Directions

  • Preheat the oven to 180°C and line a muffin tin with 12 muffin cases.
  • Put the rhubarb in a small saucepan with a splash of water and cook over low heat for 10 minutes, until soft.
  • In a mixing bowl, combine the sugar, flour, bicarbonate of soda, and ginger.
  • Add the maple syrup and vegetable oil to the rhubarb and bring to a boil. Remove from the heat and fold quickly into the dry ingredients, stirring until fully combined.
  • Spoon into the cases until each is two-thirds full. Bake in the centre of the oven for 15 minutes, until firm and golden-brown.

Help Animals in 2026: Renew Your PETA Membership!

Donate Now
Call to Action Image

Read More

Get PETA Updates

You can read our full privacy policy here. You can change the way we communicate with you at any time you wish, including to reduce the number of letters we send you or to opt out of all our communications. To do so please, contact us here. Current subscribers: you’ll continue to receive e-mails unless you explicitly opt out here.