Eggless Rhubarb Muffins Recipe with Rhubarb syrup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Eggless rhubarb muffins are extremely moist, egg free and butter free. These muffins are topped with homemade rhubarb syrup to add extra moisture. In one word these are absolute divine beauties.
Course:
Dessert
Cuisine:
International
Servings: 6
Ingredients
- For rhubarb sauce
- 2 cups rhubarb stem washed and chopped
- 1/4 cup sugar
- Orange zest from 1 orange
- 1/4 cup water
- For rhubarb muffins
- 3/4 cup all purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/8 teaspoon cardamom
- 2 tablespoons + 2 teaspoons coconut oil melted
- 2 tablespoons + 2 teaspoons greek yogurt
- 2 tablespoons + 2 teaspoons milk
- 1/2 teaspoon vanilla extract
- 6 tablespoons chopped rhubarb
- 2 tablespoons sliced almonds
Instructions
-
Preparing the rhubarb syrup
-
In a sauce pan, put rhubarb along sugar, water and orange zest. Let it come to a boil. Then slow the burner to minimum heat to simmer it.
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Continue simmering till the rhubarb stems get tender to a fork. Switch off the burner. Place a sieve on a bowl. Transfer the cooked rhubarb into the sieve.
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Rhubarb syrup collects in the bowl. Rhubarb flesh can be used in other recipes.
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Preparing the rhubarb muffins
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Preheat oven to 375 f or 190.5 celsius.
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In a large mixing bowl, add all purpose flour, coconut sugar, salt, baking powder, and cardamom powder. Combine it. Then add milk, greek yogurt and coconut oil mix it just to incorporates.
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Note - Do not over mix, at the same time don't under mix.
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Gently fold the chopped rhubarb into the mixture.
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Divide the batter between the 6 muffin cups, they should be about ¾ full. Sprinkle the sliced almonds on top of each of the muffins. Almonds in this recipe is totally optional.
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Bake for 25 to 30 minutes in the preheated oven, or until a toothpick comes out clean. Cool completely.
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Drizzle rhubarb syrup on the top and serve.