Gluten Free Rhubarb and Cinnamon Muffins
Gluten Free Rhubarb and Cinnamon MuffinsServes: Makes 12 Prep Time: 20 Minutes Cooking Time: 30 Minutes
Make the most of the first of the season rhubarb with these delicious gluten free muffins that are the perfect mix of tart, sweet and satisfying.
1 1/2 cups Pureharvest Organic Buckwheat Flour
1 cup almond meal
1 1/2 tsps baking soda
2 tsps cinnamon
1/2 tsp nutmeg
1 tsp vanilla
pinch of salt
1/4 cup Pureharvest Maple Syrup , plus 1 extra tbsp
1/2 cup Pureharvest Rice Malt Syrup
1/2 cup yoghurt
For the rhubarb - if the leaves have not been removed, make sure you chop them off as they are poisonous. Cut the stalks into small chunks and place them into a saucepan. Add a tbsp of maple syrup and a dash of water to the saucepan. Place on a medium heat and cook for 10 minutes. Remove from the stove and set aside.
For the muffins - preheat oven to 180⁰C. In a medium-sized bowl combine all the dry ingredients.
In a large bowl beat the eggs, oil, maple syrup and Rice Malt Syrup together. Add the yoghurt and mix through.
Add the dry ingredients to the wet ingredients and mix well. Half fill the patty pans with mixture. Add a tbsp of rhubarb and then top with the remaining mixture. Bake in the oven for 20-25 minutes or until golden brown.