Any fresh fruit would work well in these muffins – pear and ginger would be a good combination or apple and cinnamon. Unfortunately they only take one stick of rhubarb (about 150g), but they are quick and easy to make and they freeze well. Makes 12 muffins.
One cup raw sugar
Half a cup of oil (I use light olive oil)
Half a cup of milk
One large egg
Two cups of self raising flour (300g)
Half a teaspoon baking soda
One teaspoon ground ginger
150 g rhubarb, finely chopped
Six pieces of crystallised ginger, cut in half.
Preheat the oven to 200 degrees C. Put the sugar, oil, milk and egg in a blender and blend until frothy and the sugar dissolved. Sift the flour, baking soda and ginger into a large bowl. Mix in the rhubarb pieces. Add the liquid ingredients to the bowl and mix gently until just combined. Divide into 12 paper cases in a muffin tin, top each with a piece of crystallised ginger. Bake for about 15 minutes until the tops are firm. Leave to cool for a few minutes in the tin and then place on a rack to cool fully.