These rhubarb and pear muffins strike the perfect balance between sweet and tart, and the addition of wholewheat flour makes them a pretty healthy snack too!
Ingredients
150g (1 cup) wholemeal self-raising flour
150g (1 cup) white self-raising flour
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
115g (½ cup) + 1 Tbsp sugar (I used golden caster)
45 g (3 Tbsp) butter, melted
1 egg, lightly beaten
2 Tbsp runny honey
250ml (1 cup) milk (I used full cream)
2 cups rhubarb, chopped into 2cm lengths
1 pear, peeled and cut into small cubes
Instructions
Pre-heat the oven to 190C.
Stir 1 Tbsp of the caster sugar into the chopped rhubarb.
Mix both flours, cinnamon, ginger and nutmeg into a large bowl, then add the sugar.
In a separate bowl, combine the butter, egg, honey and milk. Pour this mix into the dry ingredients and stir gently until just combined but do not overmix.
Fold the rhubarb and pear into the mix - the mixture will be quite dense and relatively dry, rather than a batter. Don't worry! The rhubarb will release moisture as it bakes.
Spoon the mixture into lightly greased muffin tins (12 standard or 6 jumbo muffin cups).
Bake for about 25 minutes or until golden - test by checking if a skewer inserted into the centre of a muffin comes out clean.
Allow to fool for 5 minutes, then run a palette knife round the rip of each muffin cup and remove from the tin.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2013/07/rhubarb-pear-muffins.html