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    You are in: Home / Australian / Rhubarb & Ginger Muffins Recipe
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    Rhubarb & Ginger Muffins

    Average Rating:

    2 Total Reviews

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    • on June 25, 2012

      The muffins came out wonderfully. My DH enjoys rhubarb but prefers it not be in big chunks so I chopped it really small and it kind of vanished into the muffins, lol. The full amount is there though and it came out of the rhubarb patch and right into muffin making. I used the honey option and it sweet enough but still allows the rhubarb nip to come through nicely. Also, as DH isn't a real spice loved and I made this batch for him I only used 1/2 a tsp of ginger and none of the candied ginger ask for. He still thinks that the ginger could be milder but thats just him, let your own taste preference be your guide. I used averybird's timing and they were perfect @ 18 mins.

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    • on May 23, 2011

      I made these muffins with rhubarb from my garden and they were so good. This is a ginger lover's muffin- very strongly flavored with ginger which I loved. If you prefer a milder ginger flavor I'd cut back to 3 Tbsp of chopped candied ginger. Loved the tartness from the rhubarb also. I sprinkled some turbinado sugar on them for balance and spread with butter- YUM. Made with Self Rising Flour [america] and they were very soft and moist. Pulled at 18 minutes from the oven. Thanks catxx.

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    Nutritional Facts for Rhubarb & Ginger Muffins

    Serving Size: 1 (1082 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 188.5
     
    Calories from Fat 86
    45%
    Total Fat 9.6 g
    14%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.7 mg
    0%
    Sodium 222.9 mg
    9%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 1.4 g
    5%
    Sugars 5.7 g
    22%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    glace ginger

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