Rhubarb’s beautiful, rosy stalks poke up out of the ground in spring before any other fruit making them the quintessential “fruit” for this season. The tart, tangy flavor that rhubarb offers to baked goods is unequivocal. These little gems won’t last long after being baked!
2 cups sorghum flour or brown rice flour
½ cup tapioca flour
2 tablespoons arrowroot powder or potato starch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon sea salt
¼ teaspoon cardamom
¾ cup freshly squeezed orange juice (or from a carton or bottle)
½ cup applesauce or 2 eggs
½ cup maple syrup, agave nectar, or honey
½ cup grapeseed oil or melted virgin coconut oil
2 teaspoons vanilla extract
2 teaspoons grated orange peel or 1 teaspoon orange flavor
2 to 3 cups chopped fresh rhubarb turbinado sugar, for topping each muffin (optional)
1. Preheat oven to 350 degrees F. Lightly oil a 12-cup muffin pan or line with paper muffin cups.
2. In a large bowl combine the flour, tapioca flour, arrowroot, baking powder, baking soda, xanthan gum, sea salt, and cardamom. Mix well.
3. In a separate bowl, whisk together the juice, applesauce or eggs, maple syrup/honey, oil, vanilla, and orange zest. Pour the wet ingredients into the dry and mix together well.
4. Quickly add the rhubarb and gently fold into the batter.
5. Spoon batter into oiled muffin tin, you will fill each cup to the top. Sprinkle each with a little turbinado sugar if desired. Bake at 350 degrees F for about 20 to 25 minutes. Loosen sides with a knife and gently take out of pan and place onto a wire rack to cool.
Yield: 1 Dozen Muffins
Note: For those with citrus allergies you can replace the orange juice with apricot nectar or unsweetened apple juice and omit orange zest.
Source for original recipe: www.NourishingMeals.com