Rhubarb Pineapple Muffins - VEGAN
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Rhubarb Pineapple Muffins - VEGAN calories by ingredient
Introduction
Modified recipe from thekitchn(dot)com, and substituted pineapple for the strawberries. Modified recipe from thekitchn(dot)com, and substituted pineapple for the strawberries.Number of Servings: 20
Ingredients
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1 cup non-dairy milk (I used homemade rice milk)
1 tsp apple cider vinegar
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup organic canola oil
1 tsp vanilla extract
1.5 cups finely diced fresh rhubarb
1 cup chopped pineapple
1.5 cup whole wheat pastry flour
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cardamom
1/2 tsp salt
Optional topping:
3 tbls oats
2 tbls turbinado sugar
Directions
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.