Last time I talked about expanding the blog a little bit but the truth is in order to expand the topics covered here, I also have to cut out some things. The sad thing is that I don’t have the time I’d like to devote to blogging, reading other blogs, commenting, etc. anymore. Every time I open my reader (which is probably once a week these days) I feel overwhelmed. There are so many awesome posts, recipes, etc. out there and I just don’t have the time to catch up with them any longer. I don’t really feel connected to the blogging world anymore, if that makes sense. I thought about going on a hiatus for quite some time now but in the end, I don’t think this is what I want to do. So I made another decision. To save some time, I am going back to posting in English only. Since I started blogging so many amazing German blogs popped up and I don’t feel it’s not really necessary to translate my posts anymore. I feel sad about this decision and maybe I am going back to bilingual posts once things slow down again. There are still many German posts in the archives which I am going to keep. Anyway, thank you so much for reading the German entries!
Now for today’s recipe: If I would make these muffins again I would change two things: I would not use muffin liners because the muffins stick. And I would not waste 1/4 cup of whiskey on them because you can’t taste it at all. And maybe not tasting it is a good thing because these are perfect breakfast muffins. Not very sweet and also rather mild you can slice them in half and top them with some vegan butter and jam (or rhubarb compote!). And you won’t have to leave the house tipsy.
Some people have a CSA box, I have a SVB, a secret vegetable and fruit provider. From time to time when I open the appartment door, there’s a bag with fresh vegetables on the door knob. This week I got salsify, ramps, and rhubarb. Of course I know who my secret vegetable santa is. I think I wrote about our neighbour with the huge garden before. And she’s still so kind to share many of her delicious and fresh veggies with us.
Rhubarb Muffins (makes 10 large muffins)
110 g (6 tablespoons) agave nectar
80 g (6 tablespoons) melted refined coconut oil
360 ml (1 1/2 cups) soymilk
120 g (1 cup) all-purpose flour
120 g (1 cup) whole wheat flour
30 g (1/4 cup) chickpea flour
1 tablespoon baking powder
1/4 teaspoon salt
100 g (3.5 oz) finely sliced rhubarb
Preheat the oven to 200°C (400°F). Grease 10 holes of a standard muffin pan with oil.
Whisk together agave, coconut oil, and soymilk. In a second bowl whisk together flours, baking powder and salt. Add dry to wet ingredients and whisk again to combine. Fold in rhubarb. Divide batter between the holes and fill them completely. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Note: Since these contain agave, they’ll brown pretty quickly and they will come out a bit darker than regular muffins.