This month's recipe coincides with my article series in OK in Health e-magazine. I have been focusing on gluten/sugar/dairy/egg free. So here is a recipe to help with three of those allergens.
Here is a real sprintime treat! What says Spring better than a fresh rhubarb muffin. These are very easy and tasty and will satisfy those who need more than just gluten free. If you can have eggs omit the flax and water and substitute 2 eggs.
Gluten/Dairy/Egg Free Rhubarb Muffins
Enjoy these with fresh rhubarb in Spring and frozen rhubarb in winter. Store muffins in an airtight container on the counter for 3 – 5 days. These muffins freeze well. Reheat from frozen in the microwave for 30-40 seconds for oven-fresh taste and texture. You can also allow them to thaw at room temperature in a packed lunch.
½ c oil ½ c water
¾ c white sugar 2 Tbsp ground flax seed
¾ c brown sugar 2½ c GF Baking Mix
¾ c milk (any kind) 1½ tsp baking soda
1 Tbsp vinegar 1 tsp baking powder
1c diced rhubarb 2½ tsp xanthan gum
1 tsp vanilla ½ tsp salt
2 tsp cinnamon
In a 1c glass measuring cup place water and ground flax seed. Microwave for 1 – 1½ minutes until boiling. Don’t let it boil over! Whisk until frothy. Set aside.
In bowl of mixer place oil, sugars and vanilla. Beat until combined. Add flax mixture and beat until bubbly. Add milk and vinegar and stir to combine.
Add flour, xanthan, baking powder, soda, cinnamon and salt. Mix to combine then beat well until batter is smooth. Add rhubarb and stir to combine.
Divide evenly between 18 paper-lined or well sprayed muffin cups. Bake at 350° for 28 -30 minutes until browned and tester inserted in center comes out clean. Cool completely on wire rack before storing. Enjoy!