Rhubarb Muffins
Fresh-baked, gluten-free rhubarb muffins are the perfect spring treat.
Rhubarb is one of those vegetables that is often treated as if it were a fruit. Largely because it needs to be sweetened, or accompanied by something else sweet, to make it palatable. Raw rhubarb is so bitter it's a wonder anyone ever gave it a second look. But, once the bitterness is tamed, its flavour is a wonderful addition to all sorts of dishes, including these muffins.
I prefer to sweeten the rhubarb and remove some of the water from it before using it in baked goods like muffins. If left unmacerated, it can turn baked goods into a soggy mess. This is particularly true in a small dessert like muffins. Macerating also help to begin softening the rhubarb making it easier to bake and eat afterward.
Even though the rhubarb in this recipe is sweetened, it still has a wee bit of that tart edge, which balances the sweetness of the muffin perfectly.
This recipe is gluten-free, but I've included alternate ingredients if serving gluten-free is not a concern. These muffins can also be made dairy-free. Just swap the buttermilk for nut milk and add the juice of a small lemon. It will make these lemon rhubarb muffins, but they are just as delightful.
Ingredients
(Makes 24 servings)
2 cups fresh rhubarb, chopped into 1/2-inch pieces
1/4 cup granulated white sugar (or monk fruit sweetener)
2 cups cassava flour (or 2, 1/2 cups unbeached all-purpose flour and omit the tapioca flour)
1/2 cup tapioca flour
1, 1/2 teaspoons baking powder
1, 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup golden brown sugar
1/2 cup avocado oil
1 large egg
1 teaspoon pure vanilla extract
1 cup buttermilk
1/4 cup walnuts, chopped
Directions
In a medium mixing bowl add the rhubarb and toss with the granulated white sugar. Let stand 15 to 20 minutes, stirring periodically.
While the rhubarb macerates, preheat oven to 350°F / 180°C, and prepare two 12-cup muffin pans lined with paper or silicone muffin cups. Set aside.
In a medium mixing bowl, stir together the flours, baking powder, baking soda, and salt.
In a large mixing bowl using an electric hand mixer, beat together the brown sugar, avocado oil, egg, pure vanilla extract, and buttermilk. With a spatula, stir in the dry ingredients a little at a time until combined. Set aside an let stand 5 minutes while the baking soda and buttermilk react.
Using a slotted spoon, add the rhubarb to the batter, leaving behind any liquid. Stir to combine. Add the walnuts and combine. Spoon the batter equally into the 24 muffin cups and bake for 25 to 30 minutes, or until the tops of the muffins spring back when pressed gently. Remove from the oven and let cool in the pans for 15 minutes before removing and allowing to cool to room temperature.
Nutritional Information Per Serving:
total calories = 143 | total fat = 6.86g | saturated fat = 1.02g | cholesterol = 8.54mg | sodium = 126.1mg | net carbohydrates = 25.15g | dietary fibre = 1.47g | sugars = 12.83g | protein = 1.38g
