Light Rhubarb & Ginger Muffins - cooking recipe

Ingredients

100 g melted butter
2 eggs
1 cup sugar
1/2 teaspoon baking soda
1/2 cup coconut milk, warmed (ordinary milk is fine)
1 teaspoon vanilla essence
2 cups finely chopped rhubarb
2 tablespoons glace ginger
2 teaspoons ground ginger
2 cups self raising flour
TOPPING IF DESIRED
1/4 cup honey
1 teaspoon butter
1/2 1/2 cup cashews or 1/2 cup macadamia nuts

Preparation

Beat butter, eggs& sugar.
Dissolve soda in milk add to mix with vanilla rhubarb& glace ginger.
Fold in flour and ground ginger.
Bake 200oC about 10-15 mins.
TOPPING.
Boil all together in microwave 2 minutes.
Spoon onto hot muffins and leave to stand in tin.