5/6/2018 0 Comments
Rhubarb = Spring
RHUBARB ORANGE MUFFINS
makes 12 muffins
Line muffin tin with papers or grease. Preheat oven to 350°F.
1 ¾ cups finely chopped rhubarb
⅓ cup coconut sugar
1 ⅓ cups sorghum flour
⅓ cup quinoa flour
⅓ cup potato starch
1 ½ tsp xanthan gum
1 tbsp GF baking powder
1 tsp baking soda
½ tsp salt
1 tbsp ground chia or flax seed combined with 3 tbsp water, let sit for 10 minutes
2 tbsp grated orange zest
⅔ to ¾ cup freshly squeezed orange juice
3 tbsp coconut oil
1 tsp vanilla
½ cup chopped walnuts
1. In a medium bowl, combine rhubarb and sugar. Mix well and let sit for 10 minutes. This is an important step as it draws moisture out of the rhubarb, softens it a bit, and makes the batter moister.
2. In a large bowl combine flours, starch, and remaining dry ingredients . Mix well and set aside.
3. In a separate bowl, beat chia mixture, orange zest, juice, oil and vanilla until combined. Stir in rhubarb mixture. Add dry ingredients and stir just until combined. Stir in walnuts.
4. Spoon batter evenly into each cup of prepared muffin tin. Bake for 18-20 minutes or until firm. Remove from pan immediately and let cool completely on wire rack.
NOTE: I use a fine thermometer to make sure the centre of the muffin is at 200°F to be sure it is done.
The original recipe calls for ⅔ cup juice, but I found the batter was a bit better with ¾ cup, likely because it has been converted from a real egg to vegan.
Diane Zwickel lives and knits in South Surrey, B.C. Canada