Rhubarb And Ginger Muffins
These delightful seasonal muffins are made all the more delicious thanks to the elderflower syrup that you generously spooned over after baking. They're lovely to look at and even better to eat. Treat friends and family to one over a cup of tea.
- 250 g rhubarb
- 100 g caster sugar
- 400 ml sparkling elderflower water
- 20 g fresh ginger
- 350 g plain flour
- 1 tsp powdered ginger
- 3 tsp baking powder
- 1 generous pinch salt
- 200 g caster sugar
- 2 eggs
- 240 ml buttermilk
- 120 ml sunflower oil
- 1 tsp vanilla extract
- 1 tbsp demerara sugar
Cook The Rhubarb
Pour the elderflower water and sugar into a medium saucepan and bring to the boil.
Wash the rhubarb and slice it into 5cm strips. Add it to the saucepan and simmer for 5 minutes, until the edges soften, then remove from the heat to finish cooking.
Remove the rhubarb from the liquid and cool in the fridge.
Reduce The Syrup
Slice the ginger and add it to the remaining liquid then boil and reduce until it starts to become syrupy. Set it aside for now.
Make The Muffin Mix
Preheat an oven to 220ºC. Sit large muffin cases into a muffin tray in preparation for the mixture.
Weigh the flour, powdered ginger, baking powder, salt and caster sugar into a bowl, then stir to combine. Whisk the eggs, buttermilk, oil and vanilla extract in a second bowl.
Pour the wet stuff into the dry stuff, then mix gently until fully combined, taking care not to overwork the mixture. *Too much stirring causes chewy muffins. Drop about ¾ of the rhubarb into the batter and mix in.
Bake The Muffins
Divide the mixture between the muffin cases, making sure they are filled ¾ of the way up. Dot the leftover rhubarb on top of the muffins and sprinkle with the brown sugar.
Place them into the oven and immediately turn it down to 180ºC. Bake for 25 minutes, until risen, golden and if you poke a clean skewer into the muffin it comes out clean too.
Drizzle And Serve
Now skewer the muffins all over the top and drizzle a few tablespoons of the syrup into the holes.
Allow the muffins to cool in the tins for 10 minutes before lifting onto a wire rack to cool completely before serving.
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