Rhubarb and Strawberry Jumbo Muffins
Super fluffy, light and moist jumbo muffins packed with fruits.
Ingredients
- 250 g plain flour
- 80 g caster sugar
- 50 g light brown sugar
- 100 ml rapeseed oil
- 150 ml plant-based yoghurt I used soya yoghurt
- 60 ml plant-based milk I used soya milk
- 1 tbsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp baking soda
- 180 g strawberries diced
- 100 g rhubarb halved lengthways then diced
Instructions
- Heat the oven to 200C (gas mark 6) and line a 6-hole jumbo muffin tin with paper cases.
- Mix together the flour, sugars, baking powder and soda in a large bowl.
- In a separate jug, whisk together the milk, yoghurt, oil and vinegar until smooth. Pour the wet ingredients into the dry and mix everything until no dry streaks remain.
- Gently stir in two thirds of the strawberries and rhubarb chunks.
- Divide the batter between the muffin cases, try and get an equal amount of batter in each one. Scatter a few of the reserved fruits over the top of each one.
- Bake for 20 minutes. Lower the temperature to 190C (gas mark 5) and bake for a further 15 minutes, until golden brown on top and a toothpick inserted comes out clean.
- Remove the muffins from the muffin tray and place onto a wire cooling rack to cool.