Cinnamon Streusel Muffins Made with Vegan Rhubarb

Ingredients

• Flax Egg:
• 3 cups water
• Muffins:
• 1 cup soy milk
• 1 ½ teaspoons lemon juice
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups brown sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups chopped rhubarb
• Topping:
• 1 tablespoon vegan margarine (such as Earth Balance®), cut into cubes
• ¾ teaspoon ground cinnamon

Step 1

Bring water and flax seeds to a boil in a saucepan. Once boiling, turn the heat down and let it simmer for about 30 minutes. Strain out the seeds and set the flax mixture aside to cool until it’s just lukewarm.

Step 2

While that’s cooling, preheat your oven to 350°F (175°C) and line 18 muffin cups with paper liners. In a small bowl, mix the soy milk and lemon juice, then let it sit for around 5 minutes until it thickens and curdles a bit.

Step 3

In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, blend the brown sugar and oil, then add half a cup of your flax mixture, the curdled soy milk, and vanilla extract. Stir this wet mixture into the dry ingredients along with the rhubarb, mixing just until everything is combined.

Step 4

Fill each muffin cup about three-quarters full with the batter. For the streusel topping, mix brown sugar, vegan margarine, and cinnamon until crumbly, then sprinkle a little over each muffin.

Step 5

Pop the muffins into the oven and bake for 20 to 25 minutes, or until a toothpick comes out clean. Let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Enjoy!