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.