Based on this recipe. I’m out of ground almonds (or plain almonds I can grind) so I was looking for a recipe that doesn’t require almond flour. I didn’t find any rhubarb ones that appealed, but figured that subbing it in for cranberries would work well.
I like the balance of sweetness and tartness in this recipe, and I think that the rhubarb goes well with flax. The texture is a bit creamy although I’d argue it’s fully cooked. It tastes best toasted.
As always with flax-based recipes, remember that 1/8 of the recipe contains over 2 Tbsp. of ground flax and go easy on your portion sizes for the sake of your digestion! (Yes, I ate a piece, thought “I’d like another” but decided against based on past experience.)
I’ve been avoiding making muffins because I only have a six muffins tin, but I watched a Good Eats in which Alton used heatsafe mugs instead of muffin cups. I tried that the second time I made this recipe and it worked pretty well. (I preheated the oven with Corelle mugs on a baking sheet in it, then took the mugs out, buttered them, and filled them halfway with muffin batter. I slid a knife around the edges of the muffins after they came out to loosen them. The recipe made 6 fairly large muffins.)
- 1 cup diced rhubarb (I chose small, pink stalks and diced them small)
- 1 1/4 cup flax seed meal
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs, beaten
- 1/4 cup oil
- 1/2 cup soy milk
- 3 packets sodium cyclamate sweetener, or 2 Tbsp. Sugar Twin
- 2 Tbsp. generic splenda
- 1 tablespoon vanilla
- Preheat oven to 350 F.
- Liberally butter a 9×9 pan.
- Mix dry ingredients and wet ingredients separately, then mix them together with the rhubarb.
- Let mixture stand for 10 minutes to thicken.
- Pour the mixture into the prepared pan.
- Bake about 15 minutes (a little longer if you’re only making 12) or until a toothpick inserted in the center comes out clean.
Keeps up to a week in the refrigerator or 3 months in the freezer.