Rhubarb Streusel Muffins
Ingredients
- 200 gr Rhubarb
Muffins:
- 250 gr spelt flour
- 170 gr coconut blossom sugar or cane sugar
- 1 Tsp vanilla extract
- 1 sachet baking powder
- 200 ml sparkling water
- 100 ml neutral oil coconut or rapeseed
- 1 Tbsp apple cider vinegar
Streusel:
- 150 gr spelt flour
- 50 gr coconut blossom sugar
- 1 Tsp cinnamon
- 80 gr cold vegan butter
Instructions
- Preheat the oven to 180 degree ( 350 F)
- Mix the flour with the sugar, vanilla and baking powder
- Add the oil, mineral water and apple cider vinegar and mix until well combined
- Wash the rhubarb and cut it into pieces (ca. 1 cm)
- Add to the dough, but keep some pieces for topping
- Line a muffin tin with paper and add the dough, top with the remaining rhubarb pieces
- For the streusel: mix all ingredients (butter in pieces) and kneed into a crumbling dough
- Crumble on the muffins
- Bake for 30 minutes
Notes
You can also use apples in stead of rhubarb:
200 gr apples
1 tsp cinnamon
juice of 1/2 lemon - peel und cut the apples in cubes
- in a bowl mix with cinnamon and lemon juice
- you can reduce the amount of sugar tp 150 gr since the apples are sweeter
200 gr apples
1 tsp cinnamon
juice of 1/2 lemon - peel und cut the apples in cubes
- in a bowl mix with cinnamon and lemon juice
- you can reduce the amount of sugar tp 150 gr since the apples are sweeter
Nutrition
Serving: 12g