It’s rhubarb season, so it’s rhubarb everything and anything in our house! After the cake, it was time for muffins, with plans to infuse gin & make rhubarb cordial for fancy drinks.
Prep time: 20 minutes
Baking time: 30 minutes
Cooling time: 10 minutes
Total time: 60 mins
Servings: 12 muffins
Ingredients
- 325 gr self raising flour (or 320 gr flour + 1 tsp baking powder + 1/2 tsp salt)
- 175 gr granulated (cane) sugar
- 1/2 tsp cinnamon
- 3/4 tsp cardamom
- 1 tbsp ground flax seeds + 3 tbsp water (mixed in a small bowl and let to rest for about 10 minutes)
- 1 tbsp vanilla extract
- 150 ml unsweetened oat milk (or any other plant milk)
- 100 ml sunflower oil (or any other light / neutral oil)
- 225 gr rhubarb, cut into ~1 cm cubes
Instructioms
- Preheat oven to 175C fan. Place a rack in the middle. Line a muffin tin with paper or silicon cups.
- In a large mixing bowl, combine flour, sugar, cinnamon and cardamom.
- Add flax seed mixture, oat milk, oil, and vanilla extract and mix to combine.
- Add the rhubarb and fold in.
- Using an ice cream scoop or two spoons, divide the batter evenly between the lined cups.
- Bake in preheated oven 30 minutes, or until nice and golden and a toothpick (cake tester) inserted in the middle comes out clean.
- Let cool on a rack before enjoying.
Keeps well on the counter for a few days. If you can keep yourself from eating them all at once!
