![\"DSCF5026\"](\"http:\/\/farm3.static.flickr.com\/2545\/5761901305_66ae723a1d.jpg\")
<\/a><\/center>\nThere are a few recipes online for strawberry rhubarb muffins, and I grabbed one from the Robin Hood Flour<\/a> website and then modified the heck out of it.<\/p>\n
Ingredients:<\/b>
\n2 1\/2 cups white flour
\n1\/4 cup whole wheat flour
\n1 1\/4 cups brown sugar, packed
\n1 1\/4 tsp baking soda
\n1\/2 tsp salt
\n1\/2 cup earth balance, melted
\n1\/4 cup apple sauce in lieu of 1 egg (which added a nice lightly sweet tart flavour, and increased the moisture level of the finished product)
\n1 cup non-dairy buttermilk (recipe below – it’s easy!)
\n1 cup rhubarb, chopped
\n1 cup strawberries, chopped<\/p>\n
Non-dairy Buttermilk <\/b>
\n1 tbsp lemon juice (or white\/apple cider vinegar)
\nalmost 1 cup almond milk.<\/p>\n
Add 1 tbsp lemon juice into a 1 cup glass measuring cup, fill to the 1 cup line with whatever milk you like (Just not rice milk, it’s too thin. I used almond and it turned out great) and let it sit for about ten minutes. You should end up with a clumpy sour milk mixture.<\/p>\n
Cinnamon Sugar Topping<\/b>
\n1\/4 cup brown sugar, packed
\n1\/2 tsp cinnamon<\/p>\n
Directions:<\/b><\/p>\n \n I’ve been trying to decide what to do with the rhubarb we picked up last week. I was missing one of the essentials for the savory rhubarb dish (mustard seed!), so it was back to the sweet stuff (for now). I decided to try making strawberry rhubarb muffins this time...<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,245,248,4],"tags":[1376],"class_list":["post-156","post","type-post","status-publish","format-standard","hentry","category-recipe","category-rhubarb","category-strawberry","category-vegan-food","tag-vegan-food"],"_links":{"self":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts\/156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/comments?post=156"}],"version-history":[{"count":0,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/posts\/156\/revisions"}],"wp:attachment":[{"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/media?parent=156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/categories?post=156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/meshell.ca\/blog\/wp-json\/wp\/v2\/tags?post=156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
![\"Rhubarb](\"http:\/\/farm3.static.flickr.com\/2340\/5759920098_6db25f63ed.jpg\")
<\/a><\/center>
\nI made bigger muffins, so the baking process was slightly different. I kept the muffins in for around 45 minutes, so if you make 6 big muffins instead of 12, don’t be surprised if it takes a while for the muffins to finish baking.
\nThese make an excellent breakfast or pre-breakfast snack, some alterations I was thinking about but didn’t end up doing: Adding a little bit of fresh chopped ginger to the mix or replacing half the sugar with maple syrup and adjusting the milk balance. Maybe next time.<\/p>\n","protected":false},"excerpt":{"rendered":"