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These delicious juicy rhubarb and elderflower muffins could also be called spring muffins. Because rhubarb and elderflowers are now in season.
I haven’t combined the two yet, but I can tell you: it tastes fantastic! The muffins are made very quickly. Just plucking the elderflowers is a bit time-consuming.
Have fun baking and enjoy your muffins!
- 2 tbsp golden flaxseed, ground
- 6 tbsp water
- 250 ml (1 cup) soy milk
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 60 ml (1/4 cup) neutral-tasting oil
- 250 g (8.8 oz) light flour - spelt or wheat
- 120 g (4.9 oz) sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 stick rhubarb
- 3 umbels elderflower
- some icing sugar
- Preheat the oven to 180 °C (360 °F) and line a muffin tray with paper liners. Cut the rhubarb into small cubes. Pick the elder flowers from the umbels. The flowers of two umbels go in the dough, the rest on top.
- Mix the flaxseed with the water and let jelly. Mix the soy milk with the vinegar and let curdle.
- Mix the dry ingredients in a bowl with a whisk. Then pour in the moist ingredients and stir briefly. Do not overmix, otherwise the batter will become tough. Fold in the rhubarb and elderflowers briefly.
- Spread the dough into the muffin liners, sprinkle with the remaining elderflowers and bake in the oven for about 20 minutes until a toothpick comes out clean.
- Let the muffins cool in the tray for another 5 minutes, then take them out and let them cool completely on a cake rack. Serve dusted with icing sugar.