While I have a collection of pies, crisps, crunches and cobbler recipes devoted to rhubarb, this was my first attempt at making muffins and I think they turned out just about like I planned, sweet and spicy with little tangy bits of rhubarb. It's pretty basic. Feel free to play with the recipe as you wish!
5 medium-thin stalks of rhubarb, diced finely
2 Tbsp. Turbinado, or white sugar
2 tbsp. ground flax seeds
3/4 cup almond (or other plant) milk
1 tsp cinnamon
1/3 cup Turbinado or white sugar
1 1/2 cups whole wheat (or half white/half wheat) flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup softened vegan margarine (I use Nucoa)
1 tbsp. apple cider vinegar
1/2 tsp. vanilla
1/2 cup sugar of your choice
Toss rhubarb with 2 Tbsp. sugar and let sit.
Preheat oven to 375 F, and lightly oil 8 muffin 'cups' in a standard-size muffin pan. (Or use muffin papers).
Make your "flax-egg": In food processor, blend flax seeds and milk. Blend well until flax seeds start to pulverise. Set aside.
Make cinnamon sugar: Mix the 1/3 cup sugar with 1 tsp. cinnamon. Set aside.
In a mixing bowl, mix flour, salt, 1/2 tsp. cinnamon, ginger and baking powder.
In a second bowl, mix the 1/2 cup sugar, margarine, vanilla and vinegar.
Add "flax-egg" mixture to the sugar mixture.
Combine the two mixtures, to make a smooth batter. Stir in rhubarb just until mixed. It should be too thick to pour, yet thinner than "dough". (Add a bit more flour if needed).
Spoon the batter into prepared muffin pan, with equal proportions for each muffin, about 3/4 full.
Sprinkle top with 1/4 tsp. of the cinnamon-sugar.
Bake for 25 to 30 minutes, and remove from oven when the muffins are golden brown on top. Let cool in pan for 10 min. and then remove.