Rhubarb, Toffee & Ginger Muffins

Makes 10
Total Time
50 Minutes
250g of fresh rhubarb, cut into 2.5cm lengths
2 tbsp of soft brown sugar
225g of plain flour
1½ tsp of baking powder
½ tsp of bicarbonate of soda
2 tsp of ground ginger
150g of golden caster sugar
2 medium free range eggs
3 tbsp of soured cream
75g of butter, melted
65g of fudge chunks
Step 1

Preheat the oven to 190°C, gas mark 5. Line a 12-hole muffin tin with 10 muffin cases. Place the rhubarb and brown sugar in a small pan with 1 tbsp of water and cook gently for about five minutes until tender. Continue to cook very gently. Sift the flour, baking powder, bicarbonate of soda and ginger into a mixing bowl. Stir in the caster sugar.

Step 2

Whisk together the eggs, soured cream and butter. Make a well in the centre of the dry ingredients and add the whisked ingredients. Fold in the fudge chunks and cooked rhubarb to combine, then spoon into the muffin cases.

Step 3

Bake for 20-25 minutes until golden and firm to the touch. Serve warm with vanilla ice cream or transfer to a wire rack to cool.

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