Some time ago Amanda had a Strawberry Rhubarb Muffin recipe and I thought it looked yummy and gave it a try during the craziness last week (or maybe it was the week before). There aren't any pictures of these muffins because I accidently deleted them. They were definitely approved. Unfortunately I haven't seen much rhubarb around lately and haven't made them again but I'm looking forward to them again. Here's our version and they are dairy free and egg free.
1 1/2 cups flour
1 cup whole wheat pastry flour
1 1/2 teaspoon baking soda
In a cup mix 1 1/2 tablespoon oil, 1 1/2 tablespoon water and 1 teaspoon baking powder
1/2 cup dairy free margarine
In a cup mix 1/2 cup soy milk with 1/2 teaspoon cider vinegar (let stand for a few minutes and it will look like it's curdling)
1 teaspoon vanilla
1 cup chopped rhubarb
1 cup sliced strawberries
In a large bowl mix baking powder mixture and all liquids. Then add dry ingredients and mix. Next fold in the rhubarb and strawberries. Spoon mixture into muffin pan about 2/3 full. Bake at 350 degrees for 20-25 minutes.
I'm thinking next time cherry muffins hmmm:)