❤ By Vanessa
When nature gives you rhubarb, make rhubarb muffins! (Or what to do with all that rhubarb growing in your garden)
Tangy rhubarb pairs beautifully with the sweetness of our fluffy muffins.
Prep time: 15 min
Cook time: 25 min
✢ 1 Flow Bake Cinnamon Muffin mix
✢ 300g peeled and diced rhubarb
✢ 80ml oil
✢ 100ml plant-based milk
✢ 3 eggs
For vegan muffins, add to the mix 80ml oil, 230g/2,3dl plant-based yogurt and 300g peeled and diced rhubarb.
- To soften acidity of the rhubarb, place the diced rhubarb in a bowl, sprinkle 1 tbsp of unrefined sugar, cover and set aside overnight.
- Prepare the muffin batter as instructed on the back of the package.
- Drain the rhubarb and add to the batter.
Spoon into muffin cases and bake for 25 min at 180 degrees (fan off).
Serve with fresh strawberries and topped with rhubarb ice cream, or dairy free strawberry ice cream!