Mine didn't rise as much as I was expecting, but were, as advertised, very light and tasty. Really quick and easy recipe so would def make again. I substituted the glazed ginger with additional ground ginger, and didn't bother with coconut milk. Mine needed about 16-17 mins in the oven. I dry fried the cashew nuts and bashed in a bag to part grind before microwaving with the honey and butter - so easy and was v popular.
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!
When I first saw the name of these muffins, I thought it meant light as in low-calorie. Now I know light means "light and fluffy". These certainly live up to their name and are worth every calorie! They have a wonderful feather-light texture and are so good with the nut topping (which I cooked on the stove instead of in a microwave).