Here’s another rhubarb recipe. This time I’ve used them in some Sunday muffins! The recipe is very similar to my black currant muffins, but with no secret ingrediens (I tried to use Sumak, but it didn’t taste great). The muffins are super easy to make and very delicious – the sour taste of rhubarb gives this muffin a kick and compliments the sweet dough, creating a balanced taste experience.
The platter in the picture above is a new acquiry of mine. It’s made by Bjørn Wiinblad (whom’s porcelain I really love). In this series, there is a platter for each month. This is the December platter, which I think looks soo cute, especially in red. It also always reminds me of a couple of my family members, who’s birthday is in December.
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