I get a lot of requests for a Rhubarb Muffin recipe and many also want sugar free. Here is the one I made yesterday and I really like the way it turned out. I am also going to work on an egg free one for those who have requested that. Since rhubarb is in abundance right now use fresh picked.
1/2c date paste* 2c Cathy's Creations GF Baking Mix
1/3c oil 2 tsp xanthan gum
2 eggs 2 tsp baking powder
1/4c ground flax 1 tsp baking soda
2 Tbsp rice bran 1 1/2 tsp cinnamon
1c sour milk (any kind)* 1/2 tsp salt
1c chopped rhubarb 1/2c chopped walnuts (opt)
In bowl of mixer place date paste, oil and eggs. Beat well. Add milk, flax and rice bran and mix to combine.
Combine baking mix, xanthan, baking powder, soda, salt and cinnamon. Add to mixer and beat well.
Add rhubarb and chopped nuts and stir to combine.
Divide evenly between 16 - 18 paper lined muffin cups. Bake at 350 degrees for 30 minutes. Cool completely on wire rack before storing in an airtight container on the counter or freezing
brick of pitted dates and cut into small cubes. Check for any stray pits and
remove. Place in a small saucepan with just enough water to cover the dates.
Bring to a boil, cover and simmer for 10 – 15 minutes. Most of the liquid will be
absorbed and the dates will be very soft. Mash well with the back of a spoon
and measure into ½ c servings. Store single servings in the fridge until
needed. Bring to room temperature or warm gently in the microwave before using.
To sour any kind of milk add 1 Tbsp of vinegar to 1c of milk.
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