Gluten-Free Strawberry Rhubarb Streusel Muffins
Strawberry Rhubarb Love
Can't get enough of the classic spring pairing of strawberries and rhubarb? Me neither. So I baked a batch of muffins, dressed up to party with cinnamon streusel topping. These easy to toss together treats are tender pull-apart bites of grainy buckwheat sweetness studded with bits of tart rhubarb. A recipe perfect for brunch or afternoon tea.
Karina's Strawberry Rhubarb Muffin Recipe with Streusel Topping
By Karina Allrich May 2009.These tender little muffins are the perfect bite for a morning snack or afternoon pick-me-up. Wrap and freeze in foil for easy take along treats.
First: Preheat the oven to 350ºF. Lightly grease or line a 12-muffin pan
with paper liners.Ingredients:
Whisk together:
1/2 cup GF buckwheat flour or brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot starch or tapioca starch
1 1/2 teaspoons baking powder
1 cup organic light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum* (or try 1 tablespoon flax seed meal)
1/2 teaspoon organic ground cinnamon
1/4 teaspoon nutmeg
Make a well in the center of the dry mix and add in:
1/4 cup light olive oil
Ener-G Egg Replacer for 2 eggs mixed with warm water* (or 2 organic free-range eggs)
1/2 cup warm vanilla nut or soy milk, more if needed
2 teaspoons bourbon vanilla
Stir in and beat by hand until smooth.
Add in:
1 cup sliced strawberries
1/2 cup chopped rhubarb
Stir to mix in the fruit. Spoon the batter into 12 muffin cups. Make the streusel topping.
Streusel Topping Recipe
1/4 cup organic light brown sugar
1/2 teaspoon cinnamon
2 tablespoons coconut oil or Earth Balance Stick
Instructions:
Combine the brown sugar and cinnamon. Cut in a tablespoon of the coconut oil or Earth Balance Stick and mix with a fork until you have grainy crumbs. Add another tablespoon of Earth Balance if you need it. You want a light, sandy crumble that sticks together if you pinch it.
Spoon the streusel topping onto each muffin.
Bake in the center of a preheated oven for about 18 minutes or so, until golden and firm. If your fruit was cold it will take longer to bake, up to 25 minutes.
Cool briefly on a wire rack, then lift the muffins out of the pan to continue cooling.
These are lovely warm from the oven.
Makes 12 muffins.
Recipe Source: glutenfreegoddess.blogspot.com
More gluten-free muffin goodness from bloggers:
Gluten-Free Zucchini Muffins from Gluten-Free Homemaker
Green Chile and Cheese Egg Muffins from Kalyn's Kitchen (check on GF status of Spike Seasoning)
From Elana's Pantry Gluten-Free Carrot Mini Muffins
Gluten-Free Chai Muffins from Book of Yum
For substitution help, please see my guide to baking with substitutions here.
