Rhubarb Muffins
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16 muffins
These rhubarb muffins are subtly flavored with a lovely fluffy texture. The tart rhubarb is studded throughout the muffin, giving you rhubarb in every single bite.
  • 1 cup unsweetened non-dairy milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 cup brown rice flour
  • ¾ cup sorghum flour
  • ¾ cup tapioca starch
  • 1½ teaspoons xanthan or guar gum
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1½ cups coconut sugar
  • ⅓ cup grapeseed oil
  • ⅓ cup applesauce
  • Powdered egg replacer to make 1 egg, prepared
  • 1½ cups chopped fresh rhubarb
  • ½ cup chopped walnuts
  1. Preheat oven to 325F. Grease muffin tins or mini-loaf pans.
  2. In a small bowl or measuring cup combine non-dairy milk, lemon juice and vanilla extract. Let sit at least 5 minutes.
  3. In a large bowl combine coconut sugar, grapeseed oil, applesauce and prepared egg replacer, whisking until smooth.
  4. In another bowl sift together brown rice flour, sorghum flour, tapioca starch, xanthan gum, baking soda, salt and cinnamon.
  5. Add dry mixture to the sugar mixture alternating with milk, stirring well to combine after each addition.
  6. Fold in rhubarb and walnuts until evenly distributed.
  7. Measure out evenly into prepared muffin tins or mini-loaf pans.
  8. Bake in preheated oven for 40-45 mins until a pick inserted comes out clean.
  9. Let cool 5 minutes in the pan before turning out on a wire cooling rack to cool further.
Recipe by These Things I Love at http://thesethingsilove.com/2013/08/rhubarb-muffins/