- 115 g plain gluten free flour
- 1 tbsp baking powder
- 80 g light brown sugar
- 1 egg
- 175 ml milk
- 3 tbsp vegetable oil
- 2 tsp ground ginger
- 150 g rhubarb chopped into small pieces
Preheat the oven to 190C or Gas 5
Spray a muffin tin liberally with oil
Mix in a large bowl all the ingredients leaving out the rhubarb until smooth
Fold in the chopped rhubarb
Spoon or better still transfer to a jug and pour into 9 of the muffin tins, filling up almost to the top
Bake in the oven for 25mins, these will go a lovely deep golden brown.
Once cooked (you will get a slight bounce to the touch and a toothpick will come out clean) leave to cool for 5-10mins before trying to get out of the tins.
Use a rounded knife to free the muffins from the edges and pop out of the tin.
Allow to cool completely once free form the tin.