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Rezept für vegane Rhabarber-Muffins
5 from 1 vote

Rhubarb Muffins with Coconut

Zutaten

  • 150 g (5.2 oz) rhubarb (one big or two small stalks)
  • 300 g (2 cups) (spelt) flour
  • 50 g (1/2 cup) desiccated shredded coconut
  • 80 g (0.4 cups) cane sugar
  • 1 tsp ground vanilla or 1 tsp vanilla extract
  • 2 tsp baking powder
  • 110 g (3/8 cup + 1 tbsp) soy yoghurt
  • 1 pinch of salt
  • 3 tbsp maple syrup
  • 200 ml (0.8 cup) coconut milk
  • 2 tbsp coconut oil

For the glazing

  • 50 g (0.4 cups/ 1.7 oz) icing sugar
  • 1 tbsp orange or lemon juice

Anleitungen

  • Preheat the oven to 180 degree °C (356°F) circulating heat. Prepare your baking tray with muffin paper cuts.
  • Wash the rhubarb stalk, halve 1-2 times and cut into thin cubes. Set aside a few rhubarb cubes for garnish (3-4 tbsp).
  • In a bowl and mix all the listed ingredients (except the rhubarb) to a creamy dough (I used a hand mixer). Then, fold in the rhubarb pieces.
  • Pour the muffin dough into the muffin paper cups. Take the rest of the rhubarb cubes and press it into the surface of the dough.
  • Bake the muffins at 180 degree °C (356°F)circulating heat for about 25 minutes.
  • Remove muffins from the oven and let them cool for some minutes. Meanwhile mix icing sugar with orange or lemon juice and drizzle over your fruity mini cakes. Enjoy!
Autor: Lea Green