RHUBARB AND RAISIN MUFFINS.

Ingredients......250gm of rhubarb, 125gm of butter/ marg, melted and cooled, 100ml of milk, 2 eggs, lightly beaten, 200gm of plain flour, 1 dsp of baking powder, 125gm of castor sugar, 3 tbs of raisins, 1 tbs of minced ginger. Preheat your oven to 180 deg C. Line a 12 cup muffin pan with muffin cases. Trim the rhubarb and chop into 1/2"/ 1 cm lengths. Pour the melted butter/ marg into a bowl and beat in the eggs along with the minced ginger. Mix the flour and baking powder together and lightly fold into the egg mixture, along with the sugar. Gently stir in the rhubarb and raisins. Spoon the mixture into the muffin cases and bake in the preheated oven for 20 minutes or until they are risen and golden and when a skerwer is inserted in the middle comes out clean. Remove to a wire rack to cool completely. As with all uniced muffins they are best served warm, so I always zap my muffins in the microwave for 15 seconds to warm through and serve.