Summer muffins with homegrown black currants and rhubarb

Muffins
- flour
- almond milk
- virgin coconut oil
- egg substitute
- baking powder
- vanilla sugar
- wild honey
- black currants
- rhubarb

1. Mix wet ingredients and dry ingredients separately.
2. Combine wet and dry mixture together.
3. Add rhubarb and pour into muffin tray.
4. At the end add black currants to avoid squashing them.
5. Bake for 20-25 minutes on 180 celsius.