Rhubarb Pineapple Muffins - VEGAN
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 cup non-dairy milk (I used homemade rice milk)1 tsp apple cider vinegar1/3 cup sugar1/3 cup packed brown sugar1/4 cup organic canola oil1 tsp vanilla extract1.5 cups finely diced fresh rhubarb1 cup chopped pineapple1.5 cup whole wheat pastry flour1 cup all-purpose flour1 tsp baking powder1/2 tsp baking soda 1/2 tsp cardamom1/2 tsp saltOptional topping: 3 tbls oats2 tbls turbinado sugar
Preheat oven to 400. Line pan with cupcake liners, then set aside.
In medium bowl, combine the non-dairy milk, vinegar, sugars, oil, and vanilla, stirring until homogenous.
In another bowl, mix together the flours, baking powder, baking soda, cardamom, and salt. Mix in the rhubarb, and strawberries into this dry mixture, tossing to coat the produce with a light dusting of the flour mixture. This helps the fruit stay suspended throughout the muffin, instead of sinking to the bottom.
Pour wet ingredients into the dry, and stir until just combined. Distribute batter evenly into muffin tins, and top with oats/sugar mixture. Bake for 20-25 minutes.
Serving Size: Makes 20 normal sized muffins. [Original recipe said only 12, ha!]
Number of Servings: 20
Recipe submitted by SparkPeople user WEDNESDEY.
In medium bowl, combine the non-dairy milk, vinegar, sugars, oil, and vanilla, stirring until homogenous.
In another bowl, mix together the flours, baking powder, baking soda, cardamom, and salt. Mix in the rhubarb, and strawberries into this dry mixture, tossing to coat the produce with a light dusting of the flour mixture. This helps the fruit stay suspended throughout the muffin, instead of sinking to the bottom.
Pour wet ingredients into the dry, and stir until just combined. Distribute batter evenly into muffin tins, and top with oats/sugar mixture. Bake for 20-25 minutes.
Serving Size: Makes 20 normal sized muffins. [Original recipe said only 12, ha!]
Number of Servings: 20
Recipe submitted by SparkPeople user WEDNESDEY.
Nutritional Info Amount Per Serving
- Calories: 119.5
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 120.5 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.7 g
- Protein: 1.7 g
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