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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Julie Stafford's wonderful muffin recipes revolutionised my baking. She introduced me to apple juice concentrate, which contains only 66% sugar and lots of vitamins, minerals and fibre not found in other sweeteners. You can make your own by boiling down pure apple juice to a syrup-like reduction, but good health food stores should have it. This is my absolute favourite muffin, moist and full of flavour....thanks, Julie! Ingredients:
1 1/2 cups self-rising flour |
1/2 cup whole wheat flour |
1 teaspoon ground ginger |
300 g rhubarb, finely chopped |
1/4 cup finely chopped glace ginger |
1/2 cup grapeseed oil |
1/2 cup apple juice concentrate or 1/2 cup honey |
3/4 cup low-fat milk or 3/4 cup low-fat soymilk |
3 egg whites or 2 whole eggs |
Directions:
1. Preheat oven to 180c (350F).
2. Lightly grease muffin tray or line with paper muffin cases.
3. Sift the flours and spices together in a large bowl.
4. Add the rhubarb and ginger.
5. In another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice concentrate or honey and the milk.
6. Add the liquid mix to the dry ingredients and stir well.
7. Spoon into muffin tray and bake for 20-25 minutes or until golden.
8. Remove muffins from tray immediately and cool on wire rack, covered with tea towel.
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