Recipe Rhubarb, lemon & almond muffins
Ingredients
- 1000g Macphie Vegan Muffin & Cake Mix
- 170g vegetable oil
- 370g water
- 30g vegan suitable glycerine
- 15g Sicilian lemon essence
- 200g rhubarb (cooked)
- 100g almond nibs
Method Makes 13 muffins
Mix the Macphie Vegan Muffin & Cake Mix and liquids (including lemon essence) on slow for 1 minute, scrape down then mix on the middle speed for 6 minutes.
Fold in cooked and diced fresh rhubarb and almond nibs.
Deposit 120g of batter into standard muffin cases and scatter some rhubarb and almond nibs on top before baking.
Bake at 180°C (360°F) for 28-30 minutes and cook.
Tip: To make the rhubarb stand out, add some red natural food colour.
