Vegan Rhubarb Muffins with Cream & Compote | Recipe | Zucker&Jagdwurst
We show you a quick and easy recipe for vegan rhubarb muffins. We've topped them with whipped cream and caramel cookies. Juicy & fresh!
Ingredients
- For the batter:
- 200 g (7 oz) rhubarb
- 325 g (2.5 cups) wheat flour (type 405) or spelt flour (type 630)
- 1 tbsp chickpea flour
- 100 g (0.5 cup) sugar
- 8g (0.25 oz) baking powder
- 1 pinch of salt
- 240 ml (1 cup) plant-based milk
- 90 ml (0.5 cup) neutral vegetable oil
- For the cream:
- 200 ml (1 cup) vegan cream for whipping
- 8 g (0.25 oz) cream stiffener
- 75 g (2.5 oz) vegan crème fraîche
- 30 g (0.75 cup) powdered sugar
- For the toppings:
- 150 g (5.25 oz) rhubarb
- 2–3 vegan caramel cookies
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