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🍰 Juicy Rhubarb Muffins with Crispy Crumble Topping

340 kcal · 30 min · 4 servings

Ingredients

• Lemon 1 pc.
• Rhubarb 200 g
• Apple juice 100 ml
• Agave syrup 2 tbsp
• Spelt flour, Type 630 320 g
• Almonds, ground 80 g
• Baking powder 2 tsp
• Brown sugar 100 g
• Vanilla sugar 1 packet
• Salt pinch
• Cinnamon 1 tsp
• margarine, vegan 150 g
• Soy drink 100 ml
• Icing sugar 1 tsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using top and bottom heat.
2. 2. Wash the lemon thoroughly.
3. 3. Grate about one teaspoon of the green lemon zest.
4. 4. Cut the lemon in half.
5. 5. Squeeze the juice out of both lemon halves.
6. 6. Peel the rhubarb completely.
7. 7. Cut the peeled rhubarb into small pieces.
8. 8. Pour the apple juice into a pot.
9. 9. Warm the apple juice over medium heat.
10. 10. Add the rhubarb pieces to the warm apple juice.
11. 11. Let the rhubarb simmer on low heat for about five minutes.
12. 12. Season the rhubarb mixture with agave syrup.
13. 13. Add the freshly squeezed lemon juice to the rhubarb mixture.
14. 14. Remove the muffin cups from the oven.
15. 15. Place the rhubarb puree into the muffin cups.
16. 16. Sprinkle the prepared crumble topping over the rhubarb.
17. 17. Bake the muffins for another 25 minutes in the oven.
18. 18. Take the finished muffins out of the oven.
19. 19. Carefully release the muffins from the mold.
20. 20. Place the muffins on a rack to cool down.
21. 21. Dust powdered sugar over the cooled muffins.
22. 22. Serve the muffins and enjoy them.
23. 23. In a bowl, mix 230 grams of spelt flour.
24. 24. Add ground almonds to the flour mixture.
25. 25. Add baking powder to the bowl.
26. 26. Add two tablespoons of lemon juice to the dry mixture.
27. 27. Add 60 grams of brown sugar.
28. 28. Add vanilla sugar to the bowl.
29. 29. Add a pinch of salt.
30. 30. Add cinnamon to the mixture.
31. 31. Add 100 grams of margarine tablespoon by tablespoon.
32. 32. Gradually add soy drink.
33. 33. Mix everything with a hand mixer and whisk until smooth.
34. 34. Evenly distribute the batter into the muffin cups.
35. 35. Smooth the surface of the batter.
36. 36. Bake the batter for about 5 minutes in the oven.
37. 37. In a separate bowl, mix 50 grams of margarine.
38. 38. Add 90 grams of flour to the margarine.
39. 39. Add 40 grams of sugar.
40. 40. Knead the ingredients until crumbly streusel forms.

Nutrition per serving

• kcal: 340
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 48 g