Spring Fling Muffins

This vegan muffin recipe is taken from the cookbook "Vegan Desserts: Sumptuous Sweets for Every Season" by Hannah Kaminsky. They had the perfect sweetness, a great texture, and you'd never know there were no eggs and only 1/4 C of oil! This recipe is a keeper.

I cheated - I used cow's milk (skim) and because I had no whole wheat pastry flour, I used all all-purpose flour. The cardomom smell filled my kitchen with a wonderful aroma. The resulting muffins were tasty, beautiful, light, and rose perfectly.

The recipe advised that if you mixed the fruit with the flour prior to adding liquid, they wouldn't sink. And they were right - check my pictures!

Note: you'll want the rhubarb to be pretty small (unless you like some bites to be really sour).