Directions:
- Preheat the oven to 150° C / 300°F Make ready your paper cupcake cups - by doubling them, you can usually avoid having to stand them up in muffin tins.
- Mix the honey with the butter over a very low heat until blended. Take off the heat, and add the juices and the beaten egg.
- Add the chopped up rhubarb, nuts, and ginger to the wet mixture.
- Mix together the flour, baking powder, baking soda and salt. Fold this into the wet mixture, Don't overmix - as long as it's incorporated it's fine. Pour equally into the cupcake cups.
- Bake for 20-25 minutes, until a toothpick inserted in the center of one comes out more or less clean. Let cool, and ideally let rest for at least a day before eating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.31 Kcal (671 kJ) | ||
| Calories from fat | 78.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 13% | |
|---|---|---|---|
| Cholesterol | 17.92mg | 6% | |
| Sodium | 426.55mg | 18% | |
| Potassium | 140.58mg | 3% | |
| Total Carbs | 18.46g | 6% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 1.2mg | 7% | |
| Calcium | 79mg | 8% | |
| Amount Per 100 g | |||
| Calories | 286.24 Kcal (1198 kJ) | ||
| Calories from fat | 139.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.54g | 13% | |
|---|---|---|---|
| Cholesterol | 31.99mg | 6% | |
| Sodium | 761.65mg | 18% | |
| Potassium | 251.02mg | 3% | |
| Total Carbs | 32.96g | 6% | |
| Sugars | 2.24g | 5% | |
| Dietary Fiber | 3.89g | 9% | |
| Protein | 5.05g | 6% | |
| Vitamin C | 10.4mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 7% | |
| Calcium | 141mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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