Ingredients
5 dl. (2 c.) whole wheat flour
2 ½ dl. (1 c.) unbleached flour
2 dl. (¾ c.) raw sugar
1 Tbsp. baking powder
1 Tbsp. vanilla
1 tsp. salt
5 ½ dl. (2 1/3 c.) soy milk
2 Tbsp. applesauce
½ dl. (¼ c.) oil
2 ½ – 3 dl. (1 – 1 ¼ c.) Rhubarb
Crumb topping
50g (7 oz) light muscovado sugar
50g (7 oz) flour
25g (3 ½ oz) oats
1 tsp. ground cinnamon
50 ml. (¼ c.) 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 (400° F). Allow them to cool for several minutes before removing them from the tins.