So I figured out a way to use up all of the rhubarb... I took this Armenian Nutmeg Cake and made it into a muffin of sorts. I added rhubarb, raisins, orange zest, made it half whole wheat and half white flour, and accidentally added some cardamom. I backed off on the sugar and changed the cooking time and temp.
Ingredients:
1 cup soy milk
1/3 cup canola oil
1/4 cup sugar
1/3 cup buttermilk or you can sub applesauce
2 tbs hot water
1 cup ap flour
1 cup whole wheat flour
¼ cup polenta (to add crispness)
Just under 1 tsp baking soda
2 tsp baking powder
1/4 tsp cardamom
½ tsp cinnamon
1 tsp nutmeg
1 tbs ground chia or flax
1/4 tsp salt
1 cup raisins
rhubarb- as much or as little as you like- I used more than 2 cups
zest of one orange
Method:
Preheat oven to 400.
Mix all wet ingredients in the bowl of your stand mixer.
Mix all dry ingredients in a separate small bowl.
Pour dry into wet and mix just until dough comes together.
Stop mixer and add rhubarb, raisins, and zest.
Turn on mixer for like 5 seconds just to incorporate.
Pour muffin mix into paper- lined muffin tin.
Bake about 20 ish minutes until muffins bounce back to the touch and have a little color on top.
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