As fresh produce suddenly returns to barren markets after the end of winter, I can hardly resist snapping up anything and everything available. Inevitably, there’s always more than I can fit into my daily cooking, and I end up with
In a medium bowl, combine the soymilk and vinegar, and let sit for a minute to curdle. Add in the sugar, oil, and vanilla, stirring thoroughly until the mixture is homogeneous.
Separately, mix together both flours, baking powder and soda, cardamom, and salt, making sure that all the ingredients are completely incorporated. Mix in the rhubarb and strawberries, tossing to coat. By covering them with flour, you will prevent the fruits from sinking to the bottom of your muffins, so make sure you don’t skip this step!
Pour the wet ingredients into the dry and stir just until combined. Distribute the batter evenly between your prepared muffin cups and top them with a sprinkle of both the oats and the turbinado sugar.
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