Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Light Rhubarb & Ginger Muffins Recipe
    Lost? Site Map

    Light Rhubarb & Ginger Muffins

    Light Rhubarb & Ginger Muffins. Photo by Sackville

    1/2 Photos of Light Rhubarb & Ginger Muffins

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Lee Gladman's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    • 1/4 cup honey
    • 1 teaspoon butter
    • 1/2 cup toasted nuts or 1/2 cup cashews or 1/2 cup macadamia nuts


    1. 1
      Beat butter, eggs& sugar.
    2. 2
      Dissolve soda in milk add to mix with vanilla rhubarb& glace ginger.
    3. 3
      Fold in flour and ground ginger.
    4. 4
      Bake 200oC about 10-15 mins.
    5. 5
    6. 6
      Boil all together in microwave 2 minutes.
    7. 7
      Spoon onto hot muffins and leave to stand in tin.

    Ratings & Reviews:

    • on March 03, 2010


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Light Rhubarb & Ginger Muffins

    Serving Size: 1 (97 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 294.6
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 6.9 g
    Cholesterol 49.6 mg
    Sodium 167.4 mg
    Total Carbohydrate 41.3 g
    Dietary Fiber 1.5 g
    Sugars 23.0 g
    Protein 4.6 g

    The following items or measurements are not included:

    glace ginger

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites