Rhubarb Muffins

If you frost them, they are rhubarb cupcakes. I made a simple vegan buttercream (butter, icing sugar, and vanilla, plus added chopped rhubarb), but M preferred them without the frosting. You can also make rhubarb curd first, then blend it into muffin batter.

 

Ingredients:

1½ cups flour

1 cup sugar

1/3 cup vegetable oil or coconut oil

1/3 cup milk (I used rice milk)

1 egg

1 tsp salt

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 cup rhubarb

 

Instructions:

1. Mix all the ingredients for the muffins except the rhubarb. Once well mixed, chop and add in the rhubarb.

2. Place into muffin cases, filling each one about ¾ of the way up.

3.Bake for 20-25 minutes at 190 C.