I have to admit that I had never baked or cooked with rhubarb before. But since I had a bunch of rhubarb in our organic farmer's veggie box last Friday, I had to conquer the art of rhubarb eating! The first piece went into a smoothie (along with bananas, an apple, and turnip tops), but I had to find good use for the rest! And The Vegan Foodnerd's recipe for breakfast muffins looked too good not to try it. I made a couple of changes to the recipe, though. Here is my version!
Die deutsche Übersetzung findet ihr unter dem englischen Rezept!
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| Lots of <3 goes to camslinger.de for the picture. |
Ingredients for 30 Breakfast Muffins:
- 350g of wholemeal flour (I used half spelt, half wheat)
- 1 1/2 table spoons of baking powder (1 pack)
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 140g vegan "butter"
- 300g of unrefined sugar
- a little bit of vanilla (flavor or the real deal)
- 2 bananas
- 3 medium stalks of fresh rhubarb
- 350g of soy yoghurt
