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
- 236.59 ml sugar
- 2.46 ml baking soda
- 118.29 ml coconut milk, warmed (ordinary milk is fine)
- 4.92 ml vanilla essence
- 473.18 ml finely chopped rhubarb
- 29.58 ml glace ginger
- 9.85 ml ground ginger
- 473.18 ml self raising flour
TOPPING IF DESIRED
- 59.14 ml honey
- 4.92 ml butter
- 118.29 ml toasted nuts or 118.29 ml cashews or 118.29 ml 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.
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.