Ingredients
- 1 cup of oats
- ¾ cup of white flour
- 1 cup of diced rhubarb (Wae Wae Permaculture)
- 1 1/2 teaspoons of baking powder
- ½ teaspoon of salt
- ½ cup of honey (Blueskin Bay Honey, Bennie's Honey)
- ½ cup of skim milk (Holy Cow)
- 1 large egg (Agreeable Nature)
- 1 tbsp grated ginger root
- 1 tablespoon of canola oil
- Paper liners or cooking spray
Vendors
RHUBARB AND GINGER MUFFINS
Method
- Preheat your oven to 190°C
- Line 12 muffin cups with paper liners or spray with oil
- In a bowl, combine the oats, flour, diced rhubarb, baking powder and salt
- In another bowl, stir together the honey, milk, egg, grated ginger and canola oil
- Form a well in the dry ingredients and pour the milk mixture into the well
- Stir just until the dry ingredients are moistened
- Divide the batter among prepared muffin cups and bake for about 18 minutes or until the tops are golden and spring back when touched
Comments
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