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:

1. I picked the youngest, bright pink, delicate rhubarb.
2. Wash it and cut away the leaves.
3. Cut the rhubarb in small pieces about 1/4 inch.
4. Preheat the oven to 400 F / 204 C.
5. Chop the nuts. Reserve 1/4 of the nuts in a separate bowl for the topping.
6. Mix the dry ingredients (flour, sugar,soda, nuts and spices) together in a bowl.
7. Mix the wet ingredients (soy milk egg replacer, and oil in a second bowl.
8. Melt the soy margarine, and combine the ingredients for the topping.
9. Mix the wet ingredients into the dry ingredients stir to moisten and add the rhubarb.
10. Fill each of the muffin tins about 3/4 full of the mixture.
11. Sprinkle the topping on top.
12. Place in the oven to bake for about 25 minutes or until done.
13. The muffins are done when the center springs back after lightly touching.