Vegan Strawberry Rhubarb Crumble Muffins
2015-09-06 16:11:33
Serves 12
Cook Time
20 min
Ingredients
- Topping
- 1/2 vegan butter (I used Earth Balance)
- 1/2 cup packed brown sugar
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/2 teaspoon ground cinnamon
- Muffins
- 2 3/4 cups all-purpose flour
- 1 cup brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- The equivilant of 1 (vegan) egg (I used EnerG)
- 2 Tbs lemon juice
- 1 cup non-dairy milk (I used almond)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/4 cup chopped fresh strawberries
- 1 cup diced fresh rhubarb
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare a standard-sized muffin pan. Either grease the cups or use paper liners.
- In a small bowl,combine the topping ingredients by cutting the butter in until the consistancy is that of course crumble. Set aside
- In a cup, combine milk with lemon juice and set aside
- In a large bowl, combine the dry ingredients
- In a another bowl, whisk together the "egg", oil, vanilla, and milk mixture.
- Combine the wet ingredients with the dry ingredients until just combined.
- Fold in the strawberries and rhubarb.
- Fill the muffin cups about 2/3 full, then sprinkle the topping over the batter.
- Bake for about 20 - 25 minutes or until a knife or toothpick inserted in the center comes out clean.
- Allow to cool before serving
- Enjoy!
Sweet Vegan Living https://sweetvegan.net/
