Rhubarb Muffins
Prep time
Cook time
Total time
This recipe was adapted from the Pecan-Topped Rhubarb Muffins in a cookbook titled Cooking with Fruit. According to Rebecca, these muffins taste best warm from the oven, and are fantastic with a good strawberry jam.
Author: Rebecca Joseph
Serves: 12 muffins
Ingredients
- 1 cup sugar (can substitute your granulated sweetener of choice)
- ½ cup dairy-free buttery spread
- 1 large egg (see post above for egg-free option)
- 2½ cups all-purpose flour (can substitute part whole wheat pastry flour)
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup vanilla dairy-free milk beverage
- 2 cups rhubarb, diced small
Instructions
- Preheat your oven to 400°F and grease 12 muffin cups or line them with cupcake liners (or use silicone muffin cups).
- Place the sugar and buttery spread in a mixing bowl and beat with a hand mixer to cream. Add the egg and beat until smooth.
- Place the flour, baking powder, cinnamon, and salt in a large bowl and whisk to combine.
- Add half of the dry ingredients and roughly half of the milk beverage and stir to just to combine. Add the remaining dry ingredients and remaining milk beverage and stir just to combine. Do not over mix. Fold in the rhubarb to evenly distribute it.
- Dived the batter between your prepared muffin cups.
- Bake on the center rack in your oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/bread/rhubarb-muffins