Gluten Free Rhubarb Muffins
These simple one bowl muffins are so quick to whip up for teatime. Made both gluten free and vegan with no egg or dairy, this recipe is accessible to most restricted diets. By adding a crumbled gluten free biscuit to each muffin before they bake you get that extra punch of flavour and texture, making these not your average Rhubarb Muffin.
Servings: 6 muffins
Calories: 208kcal
Ingredients
- 125 g gluten free self raising flour
- 80 g light brown sugar
- 150 ml dairy free milk - I used soya milk
- 50 g butter or butter alternative (I use Flora plant butter) - I used Flora Plant Butter
- 1 tbsp flaxseed
- 1 tsp psyllium husk powder (optional) - optional but does add structure
- 1 tsp ground ginger
- 125 g diced rhubarb
- 1 gluten free biscuit(s) - use whatever is handy, I used a lemon shortbread on this occasion.
Instructions
- Preheat the oven to 190°C | 170°C fan | 375°F | Gas 5
- Fill a deep muffin tin with 6 large cupcake cases. Add 5-6 pieces of chopped rhubarb to each case and set aside.
- In a large bowl measure all the dry ingredients and give a quick stir to combine
- Add the 'butter' and using finger tips or a pastry cutter work the fat into the dry ingredients to make fine breadcrumbs.
- Add the dairy free milk and beat with a wooden spoon to incorporate all the ingredients into a wet muffin batter.
- Spoon the batter equally among the 6 muffin cases and top with the remaining chopped rhubarb.
- Finally crush your gluten free biscuit of choice in your hands and sprinkle over the tops to add a crumble topping.
- Bake in the oven for 25mins, these will go a lovely golden brown.
- Once cooked (you will get a slight bounce to the touch and a toothpick will come out clean) remove from oven and leave to cool for 5 mins before adding to a cooling rack.
- Can be eaten still warm (I love mine with dairy free cream) or cooled.
Nutrition
Calories: 208kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 75mg | Potassium: 132mg | Fiber: 3g | Sugar: 15g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg