Gingerbread and Rhubarb Muffins

24 mini muffins

Gingerbread and Rhubarb Muffins

24 mini muffins

You will need

1 2/3 cup plain flour
2 tsp ground ginger
2 tsp mixed spice
¼ tsp bicarbonate of soda
1 cup brown sugar
1 orange zest
100ml vegetable oil
1 egg
150ml of prepared S-26 GOLD® TODDLER milk drink
150g rhubarb, finely chopped



Preheat the oven to 180°C. Line a muffin tin with 12 paper cases. Combine the ground ginger, mixed spice, bicarbonate of soda, sugar and orange zest in a bowl. In a jug whisk together the vegetable oil, egg and milk.

 

Pour the wet ingredients from the jug into the bowl with the dry ingredients and mix well. Stir through the finely chopped rhubarb. Spoon the mixture into the muffin cases and bake for 20 to 25 minutes. Muffins can be served warm or cooled.

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