I spotted this recipe on Jamie Oliver's website and thought it sounded like a winner.
The recipe uses stem ginger, which I hadn't used before. If you're not familiar with it, it's ginger preserved in syrup. It took me ages to find it when I went shopping, mainly because I didn't really know what I was looking for. Apparently it comes in a glass jar and can be found happily shacked up in the baking section.
• 350g plain flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 325g brown sugar
• ½ a lemon
• 250ml milk
• zest of 1 orange
• 2 pieces of stem ginger, finely chopped
• 1 large egg, preferably free-range or organic
• 100g butter plus 1 tablespoon extra, melted
• 300g rhubarb, finely chopped
Preheat the oven to 180ºC/350ºF/gas 4 and line a muffin tray with muffin cases. (I prefer to use squares of baking parchment - see pictures)
In a large mixing bowl place the flour, baking powder, salt and 225g of the brown sugar. Mix, then make a well in the centre.
Squeeze a few drops of lemon juice into the milk and set aside for a couple of minutes. Place the orange zest, half the stem ginger, the egg, 100g of melted butter and the milk mixture into the bowl and beat thoroughly. Fold in the chopped rhubarb. Spoon the mixture into the muffin cases, filling each one to the top.
In a small bowl place the remaining 100g of brown sugar, the extra tablespoon of melted butter and the rest of the stem ginger. Mix until it looks like a crumble topping, then sprinkle over the muffins.
Bake for 25 minutes so the sugar turns golden and crispy and the muffins are cooked through.
These were delicious served almost straight out of the oven. I'm so greedy I can't wait for things to cool!