Rhubarb & Ginger Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

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

Recipe

• 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.