Rhubarb Muffins with Coconut
Ingredients
- 150 g (5.2 oz) rhubarb (one big or two small stalks)
- 300 g (2 cups) (spelt) flour
- 50 g (1/2 cup) desiccated shredded coconut
- 80 g (0.4 cups) cane sugar
- 1 tsp ground vanilla or 1 tsp vanilla extract
- 2 tsp baking powder
- 110 g (3/8 cup + 1 tbsp) soy yoghurt
- 1 pinch of salt
- 3 tbsp maple syrup
- 200 ml (0.8 cup) coconut milk
- 2 tbsp coconut oil
For the glazing
- 50 g (0.4 cups/ 1.7 oz) icing sugar
- 1 tbsp orange or lemon juice
Instructions
- Preheat the oven to 180 degree °C (356°F) circulating heat. Prepare your baking tray with muffin paper cuts.
- Wash the rhubarb stalk, halve 1-2 times and cut into thin cubes. Set aside a few rhubarb cubes for garnish (3-4 tbsp).
- In a bowl and mix all the listed ingredients (except the rhubarb) to a creamy dough (I used a hand mixer). Then, fold in the rhubarb pieces.
- Pour the muffin dough into the muffin paper cups. Take the rest of the rhubarb cubes and press it into the surface of the dough.
- Bake the muffins at 180 degree °C (356°F)circulating heat for about 25 minutes.
- Remove muffins from the oven and let them cool for some minutes. Meanwhile mix icing sugar with orange or lemon juice and drizzle over your fruity mini cakes. Enjoy!
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