It’s Rhubarb Season…..And last year (or maybe 2 years ago) Chris and I went to a rhubarb festival where we got to meet the famous rhubarbra. And boy let me tell you, she would approve of the recipe I am about to share.
And when life gives you rhubarb one MUST make copious amount of gluten-free baked goods stuffed with rhubarb and varying accomponying fruits. First on the list is rhubarb muffins! They are not too sweet and perfectly cinnamon-y!
I must not tell lies, so I do admit that Chris is the mastermind behind these AWESOME muffins. So thank him and make lots of muffins.
- 1 1/4 cup all-purpose gluten-free flour
- 3/4 cup oats
- 3/4 cup sugar
- 1/2 tsp baking soda
- 3 tsp. baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup greek yogurt
- 8 Tbs unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 tsp vanilla extract
- 1-2 cups -diced rhubarb
- 1 cup diced fresh strawberries
- dash of cinnamon and 2 spoonfuls sugar
- Pre-heat oven to 400° and grease muffin tins.
- Combine dry ingredients: flour, oats, sugar, baking powder, cinnamon, baking soda, and salt. Mix together until fully combined.
- In kitchen-aid bowl place yogurt, butter, eggs, and vanilla. Beat until smooth. You can also whisk ingredients by hand, if you are into that.
- Set the kitchen-aid to low and slowly add dry ingredients to wet mixture.
- Remove bowl from mixer and fold in rhubarb and strawberries.
- Divide batter into muffin tin, it should make about 12 muffins.
- Sprinkle top of batter with cinnamon and sugar mixture (dash of cinnamon and 2 spoonfuls sugar mixed together)
- Bake for 20 minutes or until muffins turn golden brown and a toothpick inserted into the middle comes out clean.
**Insider scoop: If you are not going to consume the whole batch within the day I would freeze the leftovers and then simply pop them in the toaster oven to capture the freshly baked essence.
Question: What is your favorite type of muffin? Back in my childhood days we would frequent this bakery that sold strawberry cream cheese muffins with a pocket of cream cheese in the middle. They were SOO good. Too bad the bakery no longer exists…and they aren’t gluten-free either.