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Since the overwhleming success of the Rhubarb Cocktail (find the recipe here. If you haven’t already tried it…you MUST), I’ve been in love with the rhubarb/lime/ginger combo. So I took one of my favourite Galley Kat muffin recipes Lemon Ginger Muffins (recipe here) and transformed it into the ideal tea-time treat. The perfect combination of tart rhubarb, a hint of lime and the bite of ginger.
This recipe works equally well for the Omnia stove top oven as it does for you conventional oven users. I actually prefer using the Omnia even though we have a perfectly good oven in my little land galley by the sea. I like the ‘smallness’ and efficiency…a few minutes to heat the base plate…it takes about the same amount of time to cook…so much less energy is used in the process.
Time to put on a pot of tea. Muffins are ready.
Inspiration thanks to boat friend Lenore with a little Galley Kat thrown into the mix.
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