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Gluten-Free Strawberry Rhubarb Streusel Muffins

Karina's Strawberry Rhubarb Muffin Recipe with Streusel Topping #glutenfree


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.

Or Mother's Day!

XOX






Karina's Strawberry Rhubarb Muffin Recipe with Streusel Topping #glutenfree



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



All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


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

For substitution help, please see my guide to baking with substitutions here.



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