Raspberry Rhubarb Muffins
Ingredients
Topping
-
¼
cup
rolled oats
-
1
tablespoon
brown sugar
-
1 ½
teaspoons
canola oil
Muffins
-
2
cups
spelt flour
-
⅓
cup
brown sugar
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
¼
teaspoon
ground nutmeg
-
1
cup
unflavored unsweetened soy or almond milk
-
⅓
cup
canola oil
-
1
teaspoon
vanilla extract
-
1 ½
cups
fresh raspberries
-
1
cup
finely chopped rhubarb
-
½
cup
chopped walnuts
Instructions
- Preheat the oven to 375°F and line a muffin tin with papers.
- Mix the topping ingredients in a small bowl and set aside.
- In a large bowl, combine the flour, brown sugar, baking powder, salt, and nutmeg.
- In another bowl, mix the milk, oil, and vanilla extract.
- Combine the wet and dry ingredients, stirring until just blended, then fold in the raspberries, rhubarb, and walnuts.
- Divide the mixture among the muffin cups, filling them generously, and sprinkle with the topping.
- Bake for 22-24 minutes until lightly browned and a toothpick comes out clean.
- Cool completely on a rack before removing from the tins.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
225
Total fat
11g
Total carbohydrates
27g
Total protein
4g
Sodium
181mg
Cholesterol
0mg
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