Rhubarb muffins

Ingredients

• 120 g Rhubarb, raw, cut into cubes
• 95 ml Coconut milk, unsweetened
• 45 ml Melted coconut oil
• 160 g Pastry flour
• 3/4 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Cinnamon, ground
• 90 g Brown sugar
• 1/2 tsp Vanilla paste
• 1/2 tbsp Apple cider vinegar

Method

1. Heat oven to 180C.
2. Grease 12 hole muffin tin with some oil.
3. In a bowl, combine the coconut milk with cider vinegar.
4. In a separate bowl, sift the flour, baking soda, baking powder, and cinnamon.
5. In a third bowl, beat the sugar with coconut oil.
6. Stir in the vanilla and milk mixture.
7. Beat until smooth.
8. Gradually add the flour mixture and stir until just blended.
9. Stir in the rhubarb.
10. Spoon the batter into prepared muffin tin.
11. Bake the muffins for 20-25 minutes.
12. Let the muffins cool in a pan for 15 minutes before serving.