33
SPRING
2015
|
Rhubarb ButtermilkMuffins
directions...
1.
Pre-heat theoven to350degrees.
2.
Combine both flours, bakingpowder,
baking soda, and salt inabowl.
3.
In a separate large bowl, combine the
sugarandunsaltedbutter. Cream them to-
getherwell, thenadd theeggsandvanilla
and continue tobeat until it iswell mixed
together.
4.
Tomake thebuttermilk,measureoutone
cupof full fat coconutmilk fromacan (or-
ganic brands are better as they tend to
haveahigher fat content), squeeze in the
juiceofhalfa lemonandstir. (Thiscanalso
be replacedwith realbuttermilk).Beat the
buttermilk inwith thebutterand sugarmix-
ture.
5.
Slowlymix thedry flourmix into thewet,
beatingwell thewhole time.
6.
Chop two cups of rhubarb intopieces
about1cm thick. Stir inwith thebatter just
until the rhubarb is evenly spread out.
Spoon thebatter into linedmuffin tins.
7.
For the topping, combine theoats, cin-
namon, and sugar. Cut the butter into
chunksandmix it inwithyour hands, then
spoon it over the topof themuffins.
8.
Bake themuffins for about 25minutes,
or until a toothpick inserted into thecenter
comesout cleanly.Makes12muffins.
Muffins...
- 1
1
⁄
4
cupalmond flour
- 2cupsbrown rice flour
- 1 tspbakingpowder
- 1 tspbaking soda
- 1 tsp salt
-
3
⁄
4
cupunsaltedbutter, coconut oil, orghee
- 1cupbrown sugar
- 2eggs
- 1 tbspvanilla
- 1cupcanned full-fat coconutmilk
-
1
⁄
2
lemon juice
- 2cups chopped fresh rhubarb
Topping:...
-
1
⁄
2
cupgluten free rolledoats
- 2 tbspbutter
- 1 tbspcinnamon
- 1 tspbaking soda
- 3-4 tbspbrown sugar
Corynn Fowler writes a foodblogcalledNourishedbyCorynn. Please visit her at
