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Rhubarb Muffins

Rebecca Joseph
  • 45 minutes
  • Serves 12

INGREDIENTS

2 cups

Rhubarb

1

Egg, large

1 cup

Vanilla dairy-free milk beverage

1/2 cup

Buttery spread, dairy-free

2 1/2 cups

All-purpose flour

1 tbsp

Baking powder

1/2 tsp

Cinnamon, ground

1/2 tsp

Salt

1 cup

Sugar