With lots of Rhubarb left I decided to experiment with some of the alternative baking ingredients I have been wanting to try. Here is my “makeover” of the recipe listed in a previous post.
|Rhubarb is one of my favorite signs that summer is almost here!|
|Muffin mixture is VERY wet. Don’t be alarmed it does come together to make lovely muffins|
Gluten Free Rhubarb Muffins
2 1/2 cups Almond Flour
1 tsp baking soda
1/2 tsp salt
2 tbsp ground flax (optional)
1 1/4 cups coconut sugar or packed brown sugar
1/2 cup unsweetened applesauce
1 cup buttermilk
1 tsp pure vanilla
2 cups chopped rhubarb
1/4 cup cane sugar
1/4 cup almond flour
1 tbsp butter, melted
1/2 tsp cinnamon
In a large bowl, combine almond flour, baking soda, flax and salt. In a stand mixer blend sugar with applesauce, egg, buttermilk and vanilla. Add dry ingredients and rhubarb mixing just until flour is incorporated. Spoon into greased or paper-lined muffin tins.
Combine sugar, melted butter and cinnamon; sprinkle generously over batter.
Bake at 350F for 20-25 minutes.
Let cool completed before serving.
*Muffins didn’t rise as much as I’d like but with the almond flour they had a sweet nutty flavour.