Kerrymaid’s Rhubarb & Ginger Muffins

Yorkshire is renowned for its rhubarb and we always try to incorporate local produce in our dishes. These light and tangy muffins will tantalise the taste buds.

Kerrymaid's Rhubarb & Ginger Muffins
PREP TIME: COOKING TIME: Serves
20 MINS 15 MINS 18

Buttery

Ingredients

  • 100g (3.5oz) Kerrymaid Buttery
  • 2 Eggs
  • 220g (8oz) Sugar
  • 1tsp Baking Powder
  • 120ml (4floz) Warm Milk
  • 1tsp Vanilla Essence
  • 400g (14oz) Finely Chopped Rhubarb
  • 2tsp Ground Ginger
  • 475g (1lb) Self Raising Flour”

Method

  1. Preheat the oven to 220°C

  2. Beat the sugar, eggs and Kerrymaid Buttery together in a bowl

  3. Dissolve the baking powder in the warmed milk and add to the mix with the vanilla and rhubarb

  4. Fold in the flour and ground ginger and divide equally into the large muffin cases

  5. Bake in the pre-heated oven for 15 minutes.

  6. Allow to cool before eating

TOP TIP FROM OUR CHEF

  • TIP: SPLIT THE MIXTURE TO CREATE DIFFERENT FLAVOURED MUFFINS USING LOCAL AND SEASONAL INGREDIENTS WHERE POSSIBLE.

Allergens

  • Cereals containing Gluten, Milk, eggs, Soya