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!
Karina's Strawberry Rhubarb Muffin Recipe with Streusel ToppingBy 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.
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.
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
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
For substitution help, please see my guide to baking with substitutions here.