Our CSA box arrives every Wednesday, and last week I was committed to using everything in it.  The only “interesting” items were rhubarb, turnips, & fresh favas.  I wanted to find a way to use rhubarb that I could trick the girls into eating, and that would also please their mom.  Muffins it was!  The girls didn’t even detect that they were vegan.

Vegan Rhubarb Muffins

• 1 C Fine Chopped Rhubarb
• 2/3 C Brown Sugar
• 1 1/2 C Flour
• 1 Portion Egg Replacer (I use Ener-G)
• 1/3 C Unsweetened Soymilk
• 1 t Baking Soda
• 1 1/2 t Vinalla
• 1/2 t Cinnamon
• 1/2 t Ginger (powdered)

Streusel Topping

• 1 t Earth Balance (or preferred Vegan margarine)
• 3 T Sugar
• 1 T Flour
• 1/4 t Cinnamon
• 1/4 t Ginger

Preheat oven to 350.  Mix all dry ingredients thoroughly then incorporate wet into dry.  Combine streusel ingredients and mix with fingers until combined.  Divide into 12 lined muffins, and top with streusel mixture.  Bake for 35 minutes.