RHUBARB, ORANGE, & CARDAMOM MUFFINS
- 100g ground almonds
- 100g buckwheat flour
- 100g doves self-raising (or normal self-raising if not gluten-free)
- 1/2 tsp baking powder
- 2 tsp cardamom
- 150ml/4 tbsp melted vegetable/vegan butter
- 4tbsp maple syrup
- 1 tsp vanilla essence
- 2 eggs (can use a banana or flax egg if vegan)
- 1/2 large orange zest and juice
- 1 cup vegan milk
- 400g chopped rhubarb
Mix the dry ingredients together in one bowl and the wet ingredients together in another bowl. Combine well and add chopped rhubarb. Cook at 170 degrees Celsius for approx 35/40 mins or until a skewer comes out clean. I cook mine straight in a muffin tray lined with a little coconut oil but you can use cases if you prefer.
Enjoy warm from the oven and then store any leftovers (ha! Yeah right...!) for up to two days. They don't taste as nice once they've been stored so I recommend reheating them in the oven before eating them.