Makes about 15 muffins

Ingredients

5 dl. whole wheat flour

2 ½ dl. unbleached flour

2 dl. raw sugar

1 Tbsp. baking powder

1 Tbsp. vanilla

1 tsp. salt

5 ½ dl. soy milk

2 Tbsp. applesauce

½ dl. oil

2 ½ – 3 dl. Rhubarb

 

Crumb topping

50g light muscovado sugar

50g flour

25g oats

1 tsp. ground cinnamon

50 ml. canola oil

 

Instructions

Mix the dry ingredients and the wet ingredients together, separately. Then mix them together into a smooth batter. Add the rhubarb last. Spoon the batter into muffin tins. Mix together the crumb topping and sprinkle over each muffin. Bake for about 20-25 minutes at 200°C. Allow them to cool for several minutes before removing them from the tins.