Ginger Rhubarb Muffins Recipe - Food Fanatic
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Ginger Rhubarb Muffins Recipe

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    18 Servings

Ingredients

  • 1/2 cup Unsalted Butter, Softened
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 2 Eggs
  • 2 tablespoons Candied Ginger, Finely chopped
  • 1 cup Milk
  • 2 cups Whole Wheat Flour
  • 1 cup All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 cup Rhubarb, Fresh, chopped into smail 1/4 inch pieces
  • 2 tablespoons Turbinado Sugar

Directions

  1. Preheat the oven to 350°F. Line a standard muffin pan with paper liners.
  2. In a large bowl beat together the butter and sugars. Add the eggs and crystallized ginger and mix for about a minute, making sure to scrape down the sides of the bowl.
  3. In a large bowl whisk together the flours, baking powder, baking soda, and salt.
  4. Alternate adding the flour mixture and the milk, mixing between each addition, starting and ending with the flour.
  5. Spoon the batter into each of the prepared muffin cups, filling them to about 3/4 full.
  6. Sprinkle a little of the turbinado sugar over the batter and bake for 25 minutes, or until a pick inserted into the center comes out clean.
  7. Let the muffins cool for a few minutes before removing from the pan and serving.
Ginger rhubarb muffins photo