Prep 5 mins
Cook 10 mins
This is a little different but quick with a light texture that freezes very well. I think I found it in a NZ Womens Weekly magazine.
- 100 g melted butter
- 2 eggs
- 1 cup sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 cup coconut milk, warmed (ordinary milk is fine)
- 1 teaspoon vanilla essence
- 2 cups finely chopped rhubarb
- 2 tablespoons glace ginger
- 2 teaspoons ground ginger
- 2 cups self raising flour
TOPPING IF DESIRED
- 1⁄4 cup honey
- 1 teaspoon butter
- 1⁄2 cup toasted nuts or 1⁄2 cup cashews or 1⁄2 cup macadamia nuts
- Beat butter, eggs& sugar.
- Dissolve soda in milk add to mix with vanilla rhubarb& glace ginger.
- Fold in flour and ground ginger.
- Bake 200oC about 10-15 mins.
- Boil all together in microwave 2 minutes.
- Spoon onto hot muffins and leave to stand in tin.
Loved the texture, very light. Not sure about the coconut milk. and ginger, made the muffins smell like a Thai curry. I liked the subtle taste of the coconut with the tangy rhubarb and kick of the ginger. Will make again, but will use desiccated coconut and ordinary milk instead. Thanks for posting, Lee
Excellent recipe but I find the use of both imperial and metric measures problematic. I used 1/4 c. cooking oil for the butter, reduced the sugar slightly to a generous 3/4 c., used half wholewheat flour, and 1 tsp. backing soda and 1 tsp. b.p. to simulate the self-raising flour. Farenheit temperature is about 400 degrees.
These were good - nice and light as the recipe name suggests. I wasn't crazy about the honey/butter/nut topping but my partner liked it. But I don't like honey in general. I would recommend this recipe for sure!