After posting a photo of some glorious rhubarb muffins on Facebook and receiving numerous requests for the recipe, I thought I'd resurrect my blogging fantasy. This recipe requires a bit of explanation as I changed a few things from the original recipes I found online.
The gluten free version is adapted from this recipe - my favourite gluten free blogger, Gluten Free Girl. She uses teff flour, but I didn't have any on hand, so I went with just a plain GF flour mix. I also found the batter to be a bit dry and lacking in delicious rhubarb, so I upped the amount of compote and diced rhubarb. If you don't feel like making rhubarb compote, you could probably sub applesauce.
Here goes:
375 grams (about 3 cups) all-purpose gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
1/3 cup sugar
1/3 cup brown sugar, lightly packed
2 eggs
1 cup Greek yogurt
3/4 cup rhubarb compote
1-1/2 cup raw rhubarb, fine-diced
Turbinado (coarse) raw sugar for the tops of the muffins
Preheat oven to 375F. Whisk together dry ingredients. Mix together wet ingredients. Mix all those together and add rhubarb. Spoon into muffin cups, sprinkle with turbinado sugar and bake 20ish minutes.
Since I don't let my family touch my gluten free baked goods, of course I had to make some that were full of gluten. I adapted this recipe.
2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup Greek yogurt
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb
1/2 cup rhubarb compote
For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon
Preheat oven to 400F. Whisk together dry ingredients. Mix wet ingredients. Mix 'em all together and then stir in rhubarb. Don't over mix or something bad will happen. I'm not sure what, but these recipes always warn agains over mixing, so just don't do it. Spoon into muffin tin, sprinkle with cinnamon-sugar mix, and bake for 20ish minutes.
