strawberry rhubarb muffins- gluten free

These muffins are very delicious and I thought you might think so too. Its been a while since I posted a recipe or Gluten Free goodness so its about time. This is an adaption from

Strawberry Rhubarb Muffins -GF

2 cups all-purpose gluten-free flour or mix
1 cup teff flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon guar gum
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1/3 cup sugar
1/3 cup brown sugar, lightly packed
2 eggs
1 cup Coconut milk 
1/2 cup rhubarb compote
1 cup raw rhubarb, fine-diced
Turbinado raw sugar for the tops of the muffins

Rhubarb Compote
4 cups diced rhubarb
1 cup sugar
2 tablespoons butter

3 tablespoons strawberry jam
Prepare compote by heating ingredients in a saucepan  on medium heat and allowing sugar to combine and ingredients become soupy. Remove from heat after about 15 minutes and set aside to cool.

Preparing to bake. Preheat the oven to 375°. Grease the muffin tins with canola oil or butter. (we prefer butter.)
Combining the dry ingredients. Combine the AP flour and teff flour. Sift them together into a large bowl. Add the baking powder, baking soda, kosher salt, and guar gum. Set aside.
Combining the wet ingredients. Stir together the butter, sugar, and brown sugar. Add 1 egg at a time, stirring well between each egg. Plop in the coconut milk and compote. Combine until they are mixed well.
Finishing the muffins. Add the wet ingredients to the bowl of flours and stir until they are just combined. Stir in the raw rhubarb. Scoop the muffin batter into the tins, slightly above the edge. Sprinkle raw sugar on top.
Baking the muffins. Slide the muffin tin into the oven and bake for 12 minutes, then turn the muffin tin 180° to promote even baking. Bake until the tops are golden brown and the muffins feel firm to the touch, about another 10 to 12 minutes. Take them out of the oven.


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