Rhubarb and Ginger Muffins (Ve)


  • 280g self-raising flour
  • 170g light brown sugar
  • 1 tsp cinnamon or mixed spice
  • 1 tsp ground ginger
  • A pinch of salt
  • 300g rhubarb (1cm cubes)
  • 2 pieces stem ginger, roughly chopped
  • 80ml vegetable oil (coconut oil works best)
  • 240ml almond milk
  • 1 tsp apple cider vinegar


  1. Preheat oven to 180 degrees celsius and line muffin tin with 12 paper muffin cases.
  2. In a large bowl, combine the flour, sugar, spices, ginger and salt, then stir.
  3. In a separate bowl, add the rhubarb, oil, milk and vinegar
  4. Stir the wet mixture into the dry.
  5. spoon the mixture equally between the muffin cases.
  6. bake for 25 mins or until well risen, golden-brown and smelling heavenly.
  7. Leave to cool outside of the tray, or enjoy straight away!

Recipe contributed by Izzy from The Wallflower Kitchen