These juicy, delicious rhubarb muffins are completely irresistible and delicious.
125g Rhubarb
200g Melted butter
150g Sugar
4 Eggs
1 tsp Raw vanilla powder
2 tsp Baking powder
100g Almond flour
1/4 tsp Xanthan gum *
180g Bob’s Red Mill GF 1 to1 *
80g Greek yogurt
Rinse the rhubarb and cut it into small dice in a separate bowl.
Melt butter and stir it together with sugar using a hand mixer.
Whisk in one egg at a time, and beat well between each egg.
Heat the oven to 170 C.
Mix flour, baking powder, and vanilla powder, and stir them into the mixture with the rhubarb dice.
Pour the dough into muffin forms and bake the muffins for about 20 minutes.
Let the cake cool down for 10-15 minutes.
Eat & Enjoy!
* Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
* Bob's Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
