While working in my yard I checked on our rhubarb plants and I still had a crop to harvest – I know it seems very late in the year, with the very cold and rainy spring/summer it has boded well for it. I can say though it was the last of the season, I harvested it down to the ground where it will sleep till next spring!
I converted an egg and milk recipe to vegan friendly with the addition of flaxseed meal “eggs”.
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- ¼ tsp ground nutmeg
- 1 cup brown sugar, packed
- ½ cup canola oil
- 1 cup unsweetened almond milk
- 1 Tbsp white vinegar
- 1 Tbsp flaxseed meal
- 3 Tbsp water
- 2 tsp pure vanilla extract
- 2 cups diced rhubarb
Preheat the oven to 350° and spray two 12 count muffin tins with cooking spray.
Stir the vinegar into the milk and let sit for 10 minutes. In a small bowl combine the flaxseed meal and water, let sit for 10 minutes.
In a large bowl sift the flour, baking soda, baking powder and spices.
In a large mixing bowl whisk the brown sugar, oil, flaxseed slurry, milk and vanilla together until smooth.
Add to the dry ingredients and whisk till just mixed, fold in the rhubarb.
Divide between the muffin cups, about 2/3 full.
Bake for 20 to 25 minutes or until a toothpick comes out clean and the tops are golden.
Let cool for a couple of minutes, then move to a cooling rack, gently knocking the muffins out.
Makes 20 to 24 muffins, depending on how full you fill the tins.