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Wow!  Its official July 2012 is a busy one – but a life changing one.  Can you feel it?  Our household has been torn apart bit by bit and man has it come with a lot of stress.  I’ll have to tell you about the exact details later.  Let me just tell you there is a lot of work going on in our house and it involves boxes and a lot of sweat.  Thankfully my very patient husband has been keeping my stress below boiling point for the most part by keeping me busy in the kitchen.  Not only did we make bagels the other day and also rhubarb muffins for breakfast.  That’s what everyone does that in 102F weather, right?


Thanks to the low prices of rhubarb which is in season at our local farmer’s market, we have made one strawberry rhubarb crumb pie and now muffins from the one batch that cost us under $3.00.  Actually I still have a bit more chopped up in a baggie in the freezer for later usage.  Buying in season is an amazing cost efficient way to save a few dollars and can actually be healthier in the long run.


This Cinnamon Topped Rhubarb Muffin recipe started out non-vegan and I converted it to be suitable for vegans.  It’s a basic recipe but it surely is a crowd pleaser.  Actually I made this recipe a few weeks ago and then my husband wanted it again after he came from a business trip to California last weekend.  He was craving them.


1-1/4 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 tbsp flaxseed (or chia seeds)
1/2 cup almond milk mixed with ½ tsp apple cider vinegar
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup finely chopped rhubarb
1/4 cup sugar
1 tablespoon vegan butter, melted
1 teaspoon ground cinnamon
1.  Mix all the dry ingredients in a large bowl.  Make a bowl in the center of the mixture with a spoon.  (You can use another bowl for the liquids but remember you have to clean double then.) 
2.  Mix all the liquid ingredients in the hole and then mix all the ingredients together to make the final batter.
3.  Pour the batter into prepared muffin liners.
4.  Mix all the topping ingredients in a small bowl.  Divide this mixture on top of the 12 already divided muffin batter.
5.  Toss in a preheated 375F oven for about 15-20 minutes until done.  Enjoy!

I’m always looking for new ways to use Rhubarb, what’s your favorite way?