Rhubarb is often stereotyped as a “pie-only” food. Granted, it's not the most versatile fruit in the world (it is technically classified as a fruit if you didn't know) and, yes, its leaves are toxic which makes it even less practical, but its tart, tangy flavor can be utilized in so many different ways. Like, for instance, in these mini muffins! These muffins are sweetened with agave and maple syrup and have a great tangy flavor because of the rhubarb. The addition of lemon juice and a couple teaspoons of rosewater gives them complex and complimenting flavors and the use of flax seed as an egg replacer makes them nice and fluffy. Ingredients: Yields about 24 mini muffins 2 cups whole wheat white flour 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 cup vanilla soy milk 1/2 cup agave nectar scant 1/4 cup pure maple syrup 1/4 cup vegetable oil (I used grapeseed) 2 “flax eggs” (6 Tbsp water and 2 Tbsp ground flax seeds whisked and set aside for about 5-10 minutes) or other egg replacer if you have it! 5 Tbsp fresh squeezed lemon juice 3 tsp rosewater 1/2 tsp vanilla extract 2 cups chopped rhubarb (should be in small strips – 1/2 inch or so) Preparation: Preheat the over to 350 degrees. Grease a mini muffin tin (or two if you have two) In a separate bowl, sift together dry ingredients until just combined. In your mixer, combine the soy milk, agave nectar, maple syrup, oil, and flax egg and mix together on medium for about a minute. With the mixer on low, slowly add your dry ingredients to your wet ones. Then add the lemon juice, rosewater and vanilla extract and continue to mix for another minute or until a pretty looking batter is created. There should be few to no lumps. The mixture will be a little sticky; don't worry, it's because you are substituting agave and syrup for the sugar. It may not be perfectly pourable but you can use a spoon to coerce it into your muffin tins. When the batter is ready, take your chopped rhubarb and toss it into a small saute pan with just a touch of oil. Saute it for about 5-6 minutes or until the rhubarb begins to soften and “sweat.” This allows the rhubarb to release some of its juice BEFORE you put it into the oven. If you do this before making a pie, it will come out a lot less runny. Fold the sauteed rhubarb into your batter until just combined. Spoon the batter into the muffin tins and bake for about 13-15 minutes. BM
