Rhubarb, Fresh Greens, Asparagus

I love this time of year when all the first foods are coming out of the garden every day.  It really helps bring a new creative energy to the meal prep hour.  I now have five rhubarb plants in my garden thanks to a new gift of two rapidly producing plants from Shawn Yakimovich.   Thanks Shawn!

I have been looking for a new rhubarb muffin or cake recipe.  A friend of mine posted this recipe on Facebook today.  I thought I would see what I could do to modify it to make a little less indulgent.  I replaced the sour cream called for with a blended soft tofu, milk and apple cider blend.  I reduced the all purpose flour to 50% and replaced the other half with whole wheat flour.  Also I reduced the sugar slightly.  I don’t think anyone would notice the difference between the two.  You could also play around with eliminating the eggs and replacing with a flax meal and water blend of 1 tbsp flax mixed with 3 tbsp water to replace one egg.  I decided to keep the eggs in for a slightly more fluffy muffin.

Cinnamon Rhubarb Muffins

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2/3 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup soft/silken tofu
  • 1/4 cup milk
  • 1 tsp apple cider vinegar
  • 1/2 cup unsalted butter, melted and cooled slightly or replace with vegetable or coconut oil
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1-1/2 cups 1/4-inch-diced rhubarb
Topping:
  • 3 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon
Directions:
  1. Mix topping in small bowl
  2. Preheat oven to 400 F
  3. Blend together tofu, milk and apple cider vinegar
  4. Mix tofu blend with remaining wet ingredients (except rhubarb)
  5. Sift together dry ingredients
  6. Fold dry ingredients into wet ingredients until slightly combined but not fully incorporated
  7. Fold in rhubarb lightly just until combined – do not over mix
  8. Spoon into 12 greased muffin cups and sprinkle topping over tops
  9. Bake for 20-23 minutes
  10. After 10 minutes remove muffins to cooling rack and allow to cool completely
  11. Store in an air-tight container