Recently, a friend offered me some rhubarb stalks from her garden. I took them gratefully and began searching for a suitable recipe to adapt for my diet. I came across one for Rhubarb Almond Flour Muffins at heartbeetkitchen.com.
I have changed quite a few of the ingredients from the original recipe, including the sugar content. To compensate for this, I used cinnamon. Cinnamon is a great substitute if you wish to reduce the sugar in a recipe. My favourite type is Dutch Cinnamon. I love its flavour and I think it adds something special.
Below is my version of rhubarb muffins, made with hazelnut meal. The original recipe contained two large eggs which I replaced with a chia egg. If you want to use eggs, just remove the water and chia from the recipe.
These muffins are fluffy in texture and comforting to eat. The tiny pieces of rhubarb spread through each muffin add a slight tart flavour.
I hope you enjoy them as much as my friends did.
In love, Jenny
Ingredients
Method
Mix the water and chia seeds in a bowl and leave for 5 minutes until it sets to a gel. Then add the maple syrup, coconut oil, vanilla, cinnamon and rice milk to the gel and mix the ingredients together.
Next add the hazelnut meal, flour, baking soda and baking powder to the mix and combine. Finally add the chopped rhubarb to the batter, ensuring the ingredients are combined.
Spoon the batter into a medium muffin tin. I used a soup spoon for this. Gently press the mixture into the tin so that it fills them to overflowing.
Place in a 180-degree oven. Cook for 25 minutes, turning the tray roughly half-way through.
Take the trays from the oven. Remove the muffins from the tin when cool.
Makes 12 muffins.
