Rhubarb, Ginger, Honey Rye Muffins – Sophie Zalokar

Ingredients

• 180 g rye flour
• 120 g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 tsp ground allspice
• 2 eggs
• 140 g honey
• 1 ½ cups buttermilk or plain yoghurt
• ¼ cup grape seed or canola oil
• 1 tsp vanilla extract
• 250 g rhubarb, diced
• 120 g + 1 tbsp preserved ginger, thinly sliced
• ¼ cup rhubarb thinly sliced
• 1 tbsp demerara sugar