Any excuse to eat more rhubarb, I'm there. I just love its complex sour flavor that comes alive with a touch of sweetness added to it. Strawberries and rhubarb go together like, well like strawberries and rhubarb. Muffins seemed like the perfect vehicle for this beloved seasonal combo. They are quick and easy and perfect for breakfast or afternoon tea. The crumb topping may be omitted but its dang good. The fruit sits on top of the muffin so that the batter bakes evenly and it makes a lovely presentation with all that red juicy fruit on top. I'm gonna keep this short and sweet and go straight to the recipe.
makes 12 muffins
Equipment: muffin tin
2 Cups whole-wheat pastry flour
1 Tablespoon baking powder (non-aluminum)
1/4 Cup rapadura (real whole cane sugar) + 1 Tablespoon (for fruit)
2 teaspoons flax meal
1 Cup unsweetened plain soymilk (or milk of choice)
1/2 Cup canola oil
1 teaspoon vanilla extract
1/2 Cup (1 medium sized stalk) of rhubarb cleaned and cut into 1/4" thick slices
1/2 Cup fresh strawberries chopped into 1/2" pieces
Crumb Topping Ingredients
1/4 Cup whole wheat pastry flour
2 Tablespoons wheat bran
2 Tablespoons vegan shortening (I used earth balance)
2 Tablespoons rapadura
1-2 Tablespoons vegan shortening for greasing pan
Preheat oven to 400°F with rack placed in the middle. Grease a muffin tin with vegan shortening.
In a small bowl place 1 Tablespoon of rapadura over the fruits to bring out their juices. Set aside.
Prepare crumb topping by cutting the vegan shortening into the flour, wheat bran and rapadura until it resembles pea-sized crumbles. Set aside.
In a medium sized mixing bowl whisk together flour, baking powder, 1/4 cup rapadura. In a large measuring cup or medium bowl whisk together flax meal, soymilk, oil and vanilla extract until mixture is evenly incorporated. Add wet mixture to the dry mixture and stir with a rubber spatula until evenly incorporated.
Share batter evenly between 12 muffin cups (to about 2/3 full). For fuller muffins with big muffin tops sacrifice a muffin and fill 11 to the brim. Spoon fruit into each cup evenly and press into batter gently. Spoon crumble into each cup evenly. Bake for 25-30 minutes or until top is golden brown and an inserted toothpick comes out clean. Transfer muffin tin to cooling rack and let cool for 10 minutes. Use a butter knife to help release the muffins from the tin and place them onto the cooling rack. Serve warm or at room temperature. Muffins are best eaten the day they are made, but will keep for a few days in an airtight container at room temperature.