These muffins are a great way to enjoy your spring rhubarb. They’re nice for a Sunday morning breakfast or also at tea time.
Serving Size: 10 muffins
Ingredients:
- 3/4 cup brown sugar
- 1&1/4 cup flour
- 3/4 cup rhubarb, cut in small pieces
- 1/3 cup oil
- 1 egg substitute
- 1/2 cup soy milk
- 1 tsp. baking soda
- 1 tsp. vanilla
- 3/4 tsp. cinnamon
- 3/4 tsp. ginger, ground
- 1/4 cup walnuts, chopped
for the topping
- 1/4 cup walnuts, chopped
- 3 tbs. sugar
- 1 tbs. flour
- 1/4 tsp. ginger, ground
- 1/4 tsp. cinnamon
- 1 tsp. soy margarine, melted
Directions:
- I picked the youngest, bright pink, delicate rhubarb.
- Wash it and cut away the leaves.
- Cut the rhubarb in small pieces about 1/4 inch.
- Preheat the oven to 400 F / 204 C.
- Chop the nuts. Reserve 1/4 of the nuts in a separate bowl for the topping.
- Mix the dry ingredients (flour, sugar,soda, nuts and spices) together in a bowl.
- Mix the wet ingredients (soy milk egg replacer, and oil in a second bowl.
- Melt the soy margarine, and combine the ingredients for the topping.
- Mix the wet ingredients into the dry ingredients stir to moisten and add the rhubarb.
- Fill each of the muffin tins about 3/4 full of the mixture.
- Sprinkle the topping on top.
- Place in the oven to bake for about 25 minutes or until done.
- The muffins are done when the center springs back after lightly touching.
on Apr 16th, 2007 at 5:41 am
I cannot wait to try these, although I’ve been having a hard time finding beautiful rhubarb, in these parts.
on Apr 18th, 2007 at 1:49 pm
made these…and they were wonderful!
on Apr 19th, 2007 at 1:09 pm
These look great and it’s nice that you don’t have to precook the rhubarb like a lot of recipes
on May 29th, 2007 at 1:10 am
Thank your for this recipe! I had three rhubarb stalks to use and decided to make your muffins. They were great for dessert and I’m sure they’ll be good as a snack too!
on May 29th, 2007 at 1:11 am
Thank you for this recipe! They were great!