Saturday, May 18th, 2013...12:52 am

Vegan Rhubarb Pecan Muffins

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rhubarb muffin small

Over the years, we have had great friends that have given us rhubarb from their garden. The first time we were given such a gift, I was in love with the beautiful pink and green, but frankly, I did not know what to do with it besides make pie and I didn’t even have a recipe that I liked for that. I am ashamed to say that I let it go rotten before I used it. However, I didn’t take long to educate myself on the wonders of rhubarb, and now I look forward to this season all year long. Rhubarb has a lot of great qualities, such as, it is a good source of vitamin K and vitamin C, as well as potassium and calcium. What I also love about it besides the color and tart flavor, is that you can wash, chop, and put it in a bag to save in the freezer. I have had such an abundance in the spring that it lasted through the whole year in the freezer!

This muffin recipe is really old. I got it out of the NY Times years ago, which stated that it was taken from “Rise and Dine Canada”. Anyway, I have changed it to make it healthier and it is a family favorite. I make these muffins in really large batches and after they cool I put many of them in the freezer so we don’t eat them for breakfast, lunch, and dinner. Taking a few out of the freezer at a time for an afternoon snack is the best.

Vegan Rhubarb Pecan Muffins

1 1/2 c. whole wheat flour

1/2 c. all purpose flour

1/2 c. to 3/4 c. sucanat (depends on how sweet you want these to be)

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

3/4 c. pecans, chopped

3/4 c. orange juice

1/4 c. canola oil

egg replacer for 1 egg ( I have used 1 tbsp. flax seed mixed with 3 tbsp. water OR 1 1/2 tsp. egg replacer mixed with 2 tbsp. water)

1 1/2 c. rhubarb, chopped

2 tsp. orange zest

Preheat oven to 350 degrees and prepare muffins tins (makes about 12)I always zest an orange or two first and then juice them to get fresh orange juice. Set this aside for later. In a large bowl, add the flour, sucanat, baking powder, salt, baking soda, and pecans. Mix well. In a separate smaller bowl, add the orange juice, zest, oil, and egg replacer. Stir well. Add in the rhubarb and mix the wet and the dry together and stir by hand until just combined. Don’t overmix! Quickly spoon batter into muffin tins, filling cup 3/4 full. Put in hot oven and bake for 25-30 minutes. The tops should be barely brown and they should pass the toothpick test. Don’t burn your mouth on the hot rhubarb!



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