I won’t lie, these are not health food. No, these are the kind of muffins that you might find in a coffee shop next to the cookies and squares. These are the kind of muffins that will buy you popularity amongst your co-workers, and a promotion from your boss. Ok, maybe I went a little too far there, let’s just say they’re really tender and tasty.
Rhubarb – Pecan Muffins
1 cup Non-Dairy Milk
1 tsp Apple Cider Vinegar
1 1/2 cups Brown Sugar
1/2 cup Oil
1 tbsp Apple Cider Vinegar
1 tsp Vanilla Extract
2 1/2 cups Whole Wheat Flour
2 tsp Baking Soda
2 tsp Baking Powder
1/2 cup Chopped Pecans
1 1/2 cups Diced Rhubarb (fresh or frozen)
Pre-heat oven to 350°F. Line 12 muffin cups.
Stir together milk and 1 tsp vinegar, and let sit for a couple of minutes to curdle.
In a large bowl, mix together sugar, oil, 1 tbsp vinegar, and vanilla. Add milk and blend well.
In a separate bowl, combine flour, baking soda, baking powder, and about half the pecans. Add to wet ingredients and mix until just moistened. Fold in rhubarb.
Evenly distribute batter amongst 12 muffin cups, and garnish tops with remaining pecans.
Bake for 20-25 minutes, until inserted toothpick comes out clean. Wait a couple minutes, then transfer to cooling racks.