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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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From Just Hungry. Regular honey can be used in place of whipped honey Ingredients:
1 large egg |
3/4 cup whipped honey |
1/2 cup melted butter |
3/4 cup orange juice, fresh squeezed if you can manage |
1/4 cup fresh lemon juice |
2 cups of chopped up rhubarb (about .5cm or 1/4 inch pieces, cut by hand) |
1/2 cup finely chopped hazelnuts |
1 tablespoon crystallized ginger, finely chopped |
2 1/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat the oven to 150° C / 300°F Make ready your paper cupcake cups - by doubling them, you can usually avoid having to stand them up in muffin tins.
2. Mix the honey with the butter over a very low heat until blended. Take off the heat, and add the juices and the beaten egg.
3. Add the chopped up rhubarb, nuts, and ginger to the wet mixture.
4. Mix together the flour, baking powder, baking soda and salt. Fold this into the wet mixture, Don't overmix - as long as it's incorporated it's fine. Pour equally into the cupcake cups.
5. Bake for 20-25 minutes, until a toothpick inserted in the center of one comes out more or less clean. Let cool, and ideally let rest for at least a day before eating.
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