Christ is in our midst!
Every spring, rhubarb would be mentioned in different cooking blogs and magazines. It was not until my real estate agent gifted me his own home grown rhubarb did I decide to make these muffins. This recipe was in the “back burner” of many recipes I had wanted to make but postponed making it.
Our real estate agent is very generous with sharing his garden goods, so I decided to surprise him and his wife with these muffins. Results? They LOVED them. They asked for the recipe. Here it is!
If you are a rhubarb fan or someone who loves eating ginger, may you enjoy this. Make this in the morning or the night before for an on the go breakfast treat, a picnic dessert, or bring to your church trepaza!
A quick nutritional update: I have paused going into depth about the ingredients and choosing from “The Vegetarian Bible” as a reference for now. It takes a lot of my time to research the ingredients thoroughly. I am working on a page to have all the ingredients nutritional information there. When you would like to know the nutritional information of the ingredients in a recipe, you can go there. That is currently a work in progress!! And that’s just western ingredients. I am not familiar with plants from the jungle, South America, Asia, Africa and parts of Europe! Those areas I would love to dive into one day!
These are best eaten warm. These taste so good, I would make a double batch. The flavors pair so well together. They look especially beautiful with the array of colors. Feel free to add some sliced almonds on top for a nice crunch. To eat them or not to eat them, that is the question? 🙂
Ingredients
9 oz / 250 g rhubarb, chopped into 1/2 inch / 1 cm
1 1/8 tbsp plant based or dairy butter, melted and cooled
1/2 cup oat or dairy milk
6 tbsp aquafaba, beaten
1 1/3 cups all-purpose flour
2 tsp baking powder
1/2 cup monk fruit sugar, brown sugar, or sugar of choice
2 tbsp golden raisins (any will do, but I wanted to keep the golden color consistent)
3 pieces preserved ginger, chopped
Directions
- Preheat the oven to 375 F / 190 C. Line a muffin pan with paper muffin cases or spray with coconut, avocado or olive oil to prevent them from sticking. Having the muffin cases helps with the transport of having them on the go.
- Add the butter and milk of choice into a large bowl. While adding the aquafaba into the same bowl, beat them in.
- In a separate bowl, sift the flour and baking powder. Add the dry mixture to wet mixture, folding it in.
- Add in the sugar. Stir in the rhubarb, raisins, and ginger, without over mixing.
- Fill the muffin cases with the mixture, 3/4 way.
- Bake in the preheat oven for 15 – 20 minutes, or until the skewer comes out clean. You will know they will be ready when they are risen and golden in color.
Nutritional Benefits
Rhubarb
78% carbs
14% protein
8% fat
Calories: 25 per 1 cup serving (raw, diced)
Protein: 1g
Ginger
95% carbs
3% fat
2% protein
65 calories/1 cup serving (chopped, raw)
Raisin
95% carbs
3% protein
2% fats
Calories: 120 calories/ ¼ cup serving (seeded)
Protein: 1g
Sources
The Vegetarian Bible for the nutritional benefits
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