Vegan Rhubarb Muffins
Equipment
- Muffin pan
- 12 cupcake paper liners
Ingredients
- 2 tbsp flaxseed
- 6 tbsp water
- 180 g sugar
- 1 dl vegan milk e.g. almond milk or oat milk
- 150 g vegan butter
- 200 g flour
- 1 tsp baking powder
- 250 g rhubarb
Instructions
- Blend the flaxseeds and soak with water for about 5 min
- Whisk sugar and flaxseeds creamy in a bowl
- Add the milk
- Melt the butter on the stove in a saucepan and whisk it in the dough
- Mix flour and baking powder and add it to the dough
- Rinse the rhubarb and cut them in smaller pieces
- Stir rhubarb into the dough
- Put cupcake liners in a muffin pan
- Pour dough into each cupcake liners till they are full
- Bake the muffins in the oven at 200° C for 20-25 min