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Thursday, June 25, 2009

strawberry rhubarb muffins

This recipe is copied directly from the glutenfreegoddess blog
Strawberry Rhubarb Muffins Recipe

These tender little muffins are the perfect bite for a morning snack or afternoon pick-me-up. Wrap and freeze in foil for easy take along treats.

Preheat the oven to 350 degrees F. Lightly grease or line a 12-muffin pan with paper liners.

Whisk together the dry ingredients:

1/2 cup buckwheat flour
1/2 cup sorghum flour
1/4 cup arrowroot starch
1 1/2 teaspoons baking powder
1 cup organic light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Make a well in the center of the dry mix and add in:

1/4 cup light olive oil
Ener-G Egg Replacer for 2 eggs mixed with warm water
1/2 cup warm vanilla hemp milk, more if needed
2 teaspoons bourbon vanilla

Stir in and beat by hand until smooth.

Add in:

1 cup sliced strawberries
1/2 cup chopped rhubarb

Stir to mix in the fruit. Spoon the batter into 12 muffin cups. Make the streusel topping.

Streusel Topping Recipe

1/4 cup organic light brown sugar
1/2 teaspoon cinnamon
1-2 tablespoons Spectrum Organic Shortening, as needed

Combine the brown sugar and cinnamon. Cut in a tablespoon of the shortening and mix until you have grainy crumbs. Add another tablespoon of shortening if you need it. Tou want a light, sandy crumble.

Spoon the streusel topping onto each muffin.

Bake in the center of a preheated oven for about 18 minutes or so, until golden and firm. If your fruit was cold it will take longer to bake, up to 25 minutes.

Cool briefly on a wire rack, then lift the muffins out of the pan to continue cooling.

These are lovely warm from the oven.

Makes 12 muffins.

UPDATE: These are really good. I had them tested any no one could tell they were gluten free. Of course the one person who it mattered with didn't like them. He liked the cupcake just not the strawberries in it. "mom next time make these no fruit O.K."

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