Light Rhubarb & Ginger Muffins

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ready In: 15 Minutes

Servings: 12

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.

Ingredients:

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

1/4 cup honey

1 teaspoon butter

1/2 cup toasted nuts or 1/2 cup cashews or 1/2 cup macadamia nuts

Directions:

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

By RecipeOfHealth.com