vegan strawberry rhubarb muffins.

Ah, rhubarb. I’ve been itching to make these since spring had sprung up these leaf-stalks of acidic, sweet, tart treats.

I couldn’t find it for a while but whole foods always pulls through. They were super tasty.

Makes 2 dozen.

Ingredients:

 
2 cups whole wheat pastry flour or white whole wheat flour
1 1/2 cups unbleached white flour
1/2 cup brown sugar, packed
1/2 cup agave nectar
4 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
One 6 oz container soy yogurt, plain or vanilla
1 1/2 cups rice milk
1/3 cup apple sauce
1/3 cup canola oil
1 1/2 cups diced strawberries
1 1/2 cups diced rhubarb
zest of one orange

Directions:

1. Preheat the oven to 400 degrees and line 24 muffin cups with papers.

2. In a large bowl, sift together the flours, baking powder, salt and cinnamon.

3. In another bowl, mix together the sugars, yogurt, milk, applesauce, oil, and zest.

4. Stir the wet ingredients into the dry ingredients until just mixed.

5. Fold in the strawberries and rhubarb

6. Fill the cup nearly full with batter (it will be thick). Bake for 20-25 minutes until the tops of the muffins bounce back when gently pressed. (Or a toothpick inserted into the center comes out clean, whichever you like)

17 May 2010