Instructions

1. Preheat oven to 350°F.
2. Toss diced rhubarb with 2 tablespoons of brown sugar and set aside.
3. Mix soy milk with apple cider vinegar and put aside to curdle.
4. In a large mixing bowl combine all dry ingredients (from all-purpose flour to chickpea flour). Then in a separate bowl whisk together all wet ingredients (from curdled soy milk to vanilla extract). Pour the mixture into dry ingredients and mix well.
5. Finally fold in rhubarb with sugar.
6. Fill the greased or lined muffin tins not more than 3/4 full.
7. Bake for 20-25 minutes or until the inserted toothpick comes out clean.
8. Let the muffins cool for 10 minutes before removing them out of the tins.