Rhubarb Ginger Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 1 large egg
• 3/4 cup whipped honey
• 1/2 cup melted butter
• 3/4 cup orange juice, fresh squeezed if you can manage
• 1/4 cup fresh lemon juice
• 2 cups of chopped up rhubarb (about .5cm or 1/4 inch pieces, cut by hand)
• 1/2 cup finely chopped hazelnuts
• 1 tablespoon crystallized ginger, finely chopped
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

• 1 preheat the oven to 150° c / 300°f make ready your paper cupcake cups - by doubling them, you can usually avoid having to stand them up in muffin tins.
• 2 mix the honey with the butter over a very low heat until blended. take off the heat, and add the juices and the beaten egg.
• 3 add the chopped up rhubarb, nuts, and ginger to the wet mixture.
• 4 mix together the flour, baking powder, baking soda and salt. fold this into the wet mixture, don't overmix - as long as it's incorporated it's fine. pour equally into the cupcake cups.
• 5 bake for 20-25 minutes, until a toothpick inserted in the center of one comes out more or less clean. let cool, and ideally let rest for at least a day before eating.