Another recipe I've been enjoying recently was given to me by a friend - these vegan rhubarb and ginger muffins are delicious so I thought I'd pass the recipe on for everyone to enjoy! This recipe can easily be adapted to suit a gluten free diet by swapping the flour for a gluten free alternative.
Ingredients:
280 g self-raising flour
170 g light brown sugar
1 tsp ground ginger
1 tsp ground mixed spice
A pinch of salt
300g chopped rhubarb
2 pieces of stem ginger finely chopped OR 4 tsp diced stem ginger
80 ml vegetable oil
240 ml almond milk (or any other plant-based substitute - I used unsweetened soy)
1 tsp vanilla extract
1 tsp apple cider vinegar
2 tbsp demerera sugar, for topping
Method:
1) Preheat the oven to 180℃.
2) In a large bowl, mix the flour, sugar, spices and salt.
3) In a separate bowl, add the chopped rhubarb, ginger, oil, almond milk, vanilla extract and apple cider vinegar.
4) Stir the wet mixture into the dry until it is combined.
5) Divide the mixture equally between muffin cases in a muffin tin, and sprinkle some demerera sugar over the tops.
6) Bake for 25 minutes until they are golden brown.
The recipe is from this website:
Happy baking!
- Kayley
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