Vegan Rhubarb Cupcakes

M’s mum gave me a bunch of rhubarb from her garden, so I decided to do something with my rhubarb curd recipe. Sweet rhubarb cupcakes seemed liked a good idea, and they were perfect for a late spring afternoon.

 

For the curd, you can replace 1 tbsp flour with 1 egg, if you eat eggs.

 

Ingredients:

 

rhubarb curd

350 g rhubarb

zest and juice from 1 orange

30 g sugar

2 tbsp flour

 

cupcakes

¾ cup rice milk

1½ tsp lemon juice

¼ cup coconut oil

1 cup flour

½ cup sugar

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

1 tsp vanilla

 

Instructions:

1. Wash and chop the rhubarb. Place it in an oven-safe dish.

2. Toss it with the zest and juice from 1 orange and 30 g sugar.

3. Bake it for 25-30 min at 190 C.

4. Blend it well, until smooth, and then mix with the flour and blend again.

5. Mix the rice milk and lemon juice together and set aside for 10 minutes to curdle.

6. Melt the coconut oil (if you have it in solid form).

7. Mix the dry ingredients together. Stir in the vanilla, coconut oil, and milk mixture.

8. Pour about 2-3 tbsp cupcake mixture into muffin cases and then place 1-2 tbsp rhubarb curd on top. Add another 1 tbsp cupcake mixture on top of the curd.

9. Bake for 10-20 minutes at 175 C.

Blueberry Muffins

Ingredients:

1½ cups flour

¾ cup sugar

1/3 cup vegetable oil or coconut oil

1/3 cup milk (I used rice milk)

1 egg

1 tsp salt

2 tsp cinnamon

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 cup blueberries

 

Crumble topping:

½ cup sugar

½ cup flour

1 tbsp brown sugar

2 tsp cinnamon

 

Instructions:

1. Mix all the ingredients for the muffins except the blueberries. Once well mixed, add in the berries.

2. Place into muffin cases, filling each one about ½ to ¾ of the way up.

3. Mix the crumble ingredients and place 1-2 tbsp in each muffin cup.

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

Mincemeat Muffins

Looking for something different to do with mincemeat, I made muffins. A friend of mine showed me a recipe for mincemeat cupcakes and I changed it around. You can also turn these into cupcakes by icing them, but I was trying to save a few calories. This recipe just makes six, rather filling muffins, but can easily be doubled.

Ingredients:

1 cup flour (about 100 g)

½ cup sugar (about 115 g)

2 tsp baking powder

1 tsp vanilla

¼ cup oil (or use 115 g butter)

125 g mincemeat

2 eggs

1 tsp ground ginger, optional

Instructions:

1. Mix all the ingredients together.

2. Put the mixture into muffin cases in a muffin tray, filling each case about 2/3 full.

3. Bake at 180 C for about 20 minutes.

Morning Glory Muffins

Don’t snicker at the name – these are common muffins in the US, where “morning glory” has a much more innocent meaning (it’s a flower and not something men get in the morning).

These are pretty healthy and really tasty. You can also add nuts or coconut.

Ingredients:
1 apple
3-5 carrots (about 2 cups worth)
1 cup vegetable oil
1 cup raisins
2 cups flour
1 cup sugar
2 tsp baking soda
1 pinch salt
2 tsp vanilla extract
2 tsp cinnamon
2 eggs

Instructions:
1. Peel, core and grate the apple and peel and grate the carrots.
2. Add the oil and raisins to the apple and carrots.
3. Mix the flour, sugar, baking soda, salt, vanilla and cinnamon together.
4. Beat the eggs and mix them with the dry ingredients.
5. Mix the eggs with the apple and carrots. Mix everything together well.
6. Put in muffin tins and bake for 18-20 minutes at 170 C.

Courgette Muffins

These taste quite healthy and are great for breakfast or as a snack with a cup of coffee or tea. To make them slightly less healthy, use all plain flour (no spelt) and up the amount of sugar a bit.

Ingredients:
1 medium courgette
2½ cups flour (I used 1 cup spelt and 1½ cups plain flour)
2 tsp baking powder
1 tsp baking soda
¼ cup cocoa powder
¾ cup sugar
1 dash salt
1 eggs
½ cup vegetable oil
2 tsp vanilla extract
1 tbsp lemon juice
¼ cup raisins

Instructions:
1. Grate the courgette and then squeeze it out or leave it to drip for 10-15 minutes.
2. Mix the flour, baking powder, baking soda, cocoa, sugar, and salt together.
3. Blend in the eggs, oil, vanilla, and lemon juice.
4. Add the grated courgette and the raisins. Mix well.
5. Place about 2-3 tbsp batter into muffin cases.
6. Bake for 15-20 minutes at 175 C.

Rhubarb Muffins

For the last week of the semester, I wanted to bake something for my students. Rhubarb is in season, so I decided to make simple rhubarb muffins. They went over well in class.

Ingredients:
75 g butter
½ cup sugar
2 tsp cinnamon
1 pinch salt
2½ cups flour
1 tsp baking soda
2 tbsp yogurt
2 eggs
rhubarb compote (about ¾ of it)

Instructions:
1. Cream the butter and sugar together. Mix in the cinnamon, salt, flour, and baking soda.
2. Add the yogurt. Beat the eggs and add them too.
3. Finally, add in the rhubarb compote. Put the batter into muffin tins or cups (filling each tin about halfway up).
4. Bake 180 C for 15 minutes.