These rhubarb and almond muffins did not last long in our house! I bake with egg replacer for my little boy and it made them quite moist and doughy in all the right ways. I had never thought about it until I started to bake egg-free, but this means you don’t have to worry about undercooked and doughy baked goods because there is no raw egg involved. Genius really.
This is one of Phoebe Wood’s recipes. She is a firm family favourite of ours :). I need to get my hands on her cookbook!