Ingredients
- Flax Egg:
- Water, a generous amount
- A portion of flax seeds
- Muffins:
- Soy milk, precisely measured
- Lemon juice, a hint of tanginess
- All-purpose flour, a substantial quantity
- Baking soda, just a pinch
- Salt, for flavor enhancement
- Brown sugar, a sweet touch
- Vegetable oil, a drizzle of richness
- Vanilla extract, a dash of aroma
- Chopped rhubarb, a burst of freshness
- Topping:
- Brown sugar, a caramelized sweetness
- Vegan margarine (like Earth Balance®), cubed for easy melting
- Ground cinnamon, a sprinkle of warmth
Step 1
Begin by bringing water and flax seeds to a gentle boil in a saucepan, allowing them to simmer for a delightful 30 minutes. Once done, delicately strain the mixture to remove the seeds and let it cool to a soothing lukewarm temperature.
Step 2
As the mixture cools, preheat your oven to a cozy 350 degrees F (175 degrees C) and prepare 18 muffin cups by lining them with charming paper liners.
Step 3
In a small bowl, create a delightful mixture by combining soy milk and lemon juice, setting it aside until it curdles beautifully, which should take approximately 5 minutes.
Step 4
Next, in a large bowl, combine flour, baking soda, and salt, creating a harmonious blend of dry ingredients.
Step 5
In a separate bowl, whisk together brown sugar and oil, then gently fold in 1/2 cup of the flax egg mixture, the curdled soy milk, and a touch of vanilla extract. Stir this sweet mixture along with the rhubarb into the bowl of dry ingredients, mixing until just combined.
Step 6
Carefully spoon the batter into the waiting muffin cups, filling them up to about 3/4 full. In another bowl, create a delightful streusel topping by mixing brown sugar, vegan margarine, and a hint of cinnamon. Sprinkle a generous pinch of the streusel topping over each muffin.
Step 7
Bake these delectable treats in the preheated oven until a toothpick inserted into the center comes out clean, which should take around 20 to 25 minutes. Once baked to perfection, allow the muffins to cool in the pans for a cozy 10 minutes before transferring them to a wire rack to cool completely.
Extra Tips & Suggestions
- 1. Store your delicious vegan rhubarb muffins in an airtight container to keep them fresh and moist.
- 2. For added flavor, place a slice of apple or a sprig of fresh mint inside the container with the muffins.
- 3. If you prefer a crunchy topping, store the cinnamon streusel separately and sprinkle it on top of each muffin right before serving.
Reviews
Kamden
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Grace
January 14, 2025These muffins are the bomb! You won't even miss the eggs or butter. Perfect for a guilt-free treat any time of day.
Ryan
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Anahi
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Nora
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