Friday, August 31, 2012

Gluten-Free Rhubarb Muffins

One of my favorite things I look forward to in late spring is the start of rhubarb season. I love the tangy flavor in my baked goods. This recipe is an easy cake-like muffin with rhubarb that my family enjoys. I added brown sugar and nuts for a little crunch on top. Yum!

Rhubarb Muffins

1 c. brown rice flour
1/4 c. tapioca or potato starch
3/4 t. baking soda
3/4 t. baking powder
1/4 t. salt
1/2 t. cinnamon
3/4 t. zanthan gum
3/4 c. brown sugar

1 egg
1/2 c. applesauce
1/3 T. milk
1 t. vanilla
1 t. lemon juice
1/4 c. canola oil

1 1/3 c. diced rhubarb
2 t. brown sugar
3 T. chopped pecans

Whisk the first seven (dry) ingredients in a small bowl. Whisk egg in a large bowl. Whisk in applesauce and milk, one at a time. Whisk in vanilla, lemon juice and oil. Add dry ingredients and stir just until combined. Fold in rhubarb.

Grease 14 - 16 muffin cups or use papers. Fill cups about 2/3 full with dough. Sprinkle dough with brown sugar and pecans. Bake at 350 degrees for about 17 min. or until toothpick inserted in the middle comes out clean. Cool on rack.

If you won't be eating the muffins that day, refrigerate for 1-2 days or freeze in a sealed container. Frozen muffins work great for school or work. Put it in a bag or container and it's thawed out by the time you need it - although my kids love frozen muffins.