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Vegan Rhubarb Cinnamon Streusel Muffins

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Vegan Rhubarb Cinnamon Streusel Muffins



Ingredients :

  • 3 cups water
  • ⅓ cup flax seeds
  • 1 cup soy milk
  • 1 ½ teaspoons lemon juice
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups chopped rhubarb
  • ½ cup brown sugar
  • 1 tablespoon vegan margarine (such as Earth Balance®)
  • cut into cubes
  • ¾ teaspoon ground cinnamon
  • Methods :

  • Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.
  • Combine flour, baking soda, and salt together in a large bowl.
  • Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.
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