Rhubarb and Ginger Muffins


Rhubarb and Ginger Muffins

  • Prep Time 15m
  • Cook Time 15m
  • Servings 12


  •  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


  • 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.

Recipe Adapted From Sneaky Veg