2 1/4 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
A thumb of fresh ginger, finely minced
1-2 tbl of natural sweetener
1 cup soya milk
1/3 cup sunflower oil
1/2 tbl of soya flour
1 cup Rhubarb stalks, finely chopped
Preheat oven to 400F or 200C.
In large bowl, stir together flour, baking soda, salt and ginger. In a separate bowl, whisk together natural sweetener, oil and soya flour. Stir in
rhubarb. Add to dry ingredients and stir until just blended.
Fill each muffin cup three-quarters full with batter. Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes on cooling racks, then remove.