Image Source: Times
Ingredients
2 large or 4 small sticks of rhubarb, washed and cut into chunks
100ml runny honey
120g plain flour
100g wholemeal flour
50g rolled oats
1 tsp bicarbonate of soda
2 root gingers, roughly chopped
2 tbsp of the ginger syrup
200ml natural yoghurt
1 egg
50g butter, melted
50ml runny honey
Method
Put the chopped rhubarb, the honey and a little water into a pan. Bring to the boil then simmer for 10-15 minutes until it turns soft. Mix with a fork and put aside to cool down. Pre-heat the oven to 180C/GM4.
In a large bowl, sieve in the flours and bicarb, retaining any wheat that is left in the sieve for decorating the muffins.
Stir in the oats and root ginger. Mix together the yoghurt, egg, melted butter, ginger syrup and honey then pour onto the flour and oat mixture. Combine thoroughly with a metal spoon. If it looks dry, mix in a little milk until the mixture falls easily from the spoon.
Grease a muffin tray with a little oil or butter. Cut out 6 squares of baking paper and push them into the muffin tray holes. Pour in the muffin mixture equally then sprinkle with the left over wheat. Bake on the middle shelf for 30-40 minutes until risen and golden brown. Eat slightly warm.
This recipe taken from Times Online
