Satisfy your sweet tooth with these soft and fluffy rhubarb and almond muffins which not only taste like a warm hug but are also gluten-free and provide for a deliciously sweet, tart flavor
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Ingredients :
- 3/4 cup brown sugar
- 150g unsalted butter, softened
- 1 tsp vanilla extract
- 2 eggs
- 2-3 thin rhubarb stalks, trimmed
- 1 cup self-raising flour or GF alternative
- 1 cup almond meal
Method :
- Preheat oven to 180°C. Grease a 12-hole muffin pan and line with large paper cases.
- Using a stand mixer fitted with the paddle attachment, beat sugar, butter and vanilla until thick and pale. Add eggs, 1 at a time, beating well after each addition. Finely chop 1 rhubarb stalk. Fold into batter along with flour and almond meal. Spoon into prepared pan. Halve remaining rhubarb stalk lengthways, then cut into 8cm pieces. Press into batter.
- Bake for 20 minutes or until a skewer inserted in centre of muffins comes out clean. Cool slightly before serving.
Recipe by A Better Choice
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