Egg-Free Rhubarb Muffins

[Gloria]

Egg-Free Rhubarb Muffins

2/3 cup brown sugar
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. ginger
1½ cups GF flour mix
1 egg substitute (I use Ener-G egg replacement)
1/3 cup oil
1/3 cup milk (can use soy, rice, or other)
1½ tsp. vanilla
1 c. finely chopped rhubarb

Mix dry ingredients together. Add liquid ingredients and gently stir just until all dry ingredients are moistened. Fold in rhubarb. Spoon into 12 muffin cups ½ to ¾ full. The topping is optional.

Crumbly Topping

1 tsp. DF margarine or Coconut oil
3 Tbsp. sugar
1 Tbsp. GF flour
1/4 tsp. ginger
1/4 tsp. cinnamon

Mix until mixture feels crumbly. Sprinkle over muffins. Bake at 350° F for 35 minutes.