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Vegan Rhubarb muffins Recipe

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This recipe for Vegan Rhubarb muffins is from Debbie's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the muffins:
400 g rhubarb finely chopped
125 g light brown sugar
250 g flour (I used spelt flour)
1 tsp baking powder
½ tsp baking soda
1 tsp ground ginger ( I used ¾ tbsp. fresh ginger)
100 ml maple syrup
100 ml vegetable oil
1 tbsp. lemon juice or apple cider vinegar (I used vinegar)

For the crumble topping:
50 g flour
35 butter (or dairy free spread)
15 g brown sugar
½ tsp. ground cinnamon or ginger (used ½ tsp of each)
35 g oats
Directions:
Directions:
To make crumble topping:
1. rub butter into flour with your fingertips until you have the consistency of bread crumbs.
2. Stir through brown sugar, ground cinnamon or ginger and oats. Set aside.

To make muffins:
1. Pre-heat oven to 180º C
2. Line muffin tin with cases or grease and flour.
3. Put 400 g rhubarb into small saucepan with a splash of water and cook over low heat for 10-15 minutes until it softens. Stir often.
4. Place brown sugar, flour, baking powder, baking soda, and ginger and mix.
5. When rhubard is soft, add maple syrup, oil and vinegar.
6. Turn heat up and bring to boil. when starts to boil, remove from heat and fold quickly into dry ingredients.
7. Spoon into muffin tins , 2/3 full.
8. Sprinkle crumble topping on top of each muffin.
9. Bake in oven 20-25 minutes or until firm and golden brown on top.
10. Allow to cool a few minutes before removing.
Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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