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Rhubarb and ginger go together in muffins like chocolate and zucchini.  Or chocolate and…. anything!  I used rhubarb from my garden for these muffins.

Rhubarb Gingerbread Muffins
2/3 cup almond milk
2 tsp vinegar (I used coconut vinegar)
2 tbsp ground flax
1 1/4 cup whole wheat pastry flour
1 1/4 cup all purpose flour
4 tsp baking powder
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2/3 cup canola oil
2/3 cup sugar
2/3 cup molasses
2 tbsp freshly grated ginger
2 tsp vanilla extract
1 cup chopped rhubarb

Add the vinegar and flax to the almond milk, stir vigorously then set aside for about five minutes to create a buttermilk that will help the muffins rise.

In a separate bowl, combine the flours, baking powder, cinnamon, nutmeg and salt.  In a separate bowl or food processor, add the oil, sugar, molasses, ginger and vanilla (I use alcohol-free extracts), then the flax-buttermilk and combine well.  Pour the wet mixture into the flour mixture and combine gently.  Add the rhubarb and stir but be careful not to over-mix.

Pour into muffin tins and bake at 350 degrees for about 20 minutes, or until the tops are a crisp golden brown and a toothpick comes out clean.  Makes 9 large muffins, so you may want to double the recipe.

These are heavenly with strawberry-rhubarb jam!

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