Gingerbread Rhubarb Muffins

This is lovely made with half wholemeal and half white self raising flour, it makes it a little more healthy, you can also add chopped hazelnuts to the topping if you wish

Rhubarb is the only vegetable we eat as a fruit.  A fruit contains the seeds of the plant, so peppers, cucumbers, tomatoes and aubergines are all fruit we eat as vegetables; if we eat the leaves, roots or stalk of the plant these are classed as vegetables.  We eat the stalk of the rhubarb plant so it’s a vegetable.

Ingredients: for 12 muffins

225g self raising flour

1 teaspoon baking powder

2 teaspoons ground ginger

100g soft dark brown sugar

75g butter, melted

1 egg

2 tablespoons black treacle or molasses

175ml milk

200g rhubarb, cut into 1cm chunks

Topping:

50g demerara sugar

25g soft butter

50g chopped roasted hazelnuts*

How to make Rhubarb Muffins... WASH YOUR HANDS

  1. Ask an adult to turn the oven onto 200oc/400oF/Gas Mark 6 and put a shelf onto the centre runner (Aga Roasting oven - shelf on oven floor).
  2. Mix together all the ingredients for the muffin mix except the rhubarb and beat until most of the lumps have gone.
  3. Add the rhubarb and stir gently to mix.  Fill the muffin cases evenly with the mixture.
  4. Mix together the sugar, soft butter and hazelnuts for the topping and place heaped teaspoonfuls on top of the muffins.
  5. Ask an adult to put the bun tray into the centre of the oven and bake for 20-25 minutes until golden and firm to the touch. Ask an adult to take the muffins out of the oven and leave to cool or eat warm.

*Not suitable for people with nut allergies or children under 5 years old, omit.