08 Sep Gluten Free Rhubarb And Lemon Zest Muffins
My winter garden had gone a tad wild and I forgot all about the rhubarb that I had planted. Its something I have never grown before so I had to look up the do’s and don’ts when it comes to eating it.
The main thing to be aware of is that the leaves are poisonous, but the stalk is where the magic happens. It has a really tart flavour and in the past, I have only really had it as a crumble mixed with berries, so this recipe was a variation on my Gluten Free Zucchini And Lemon Zest Muffins, with the switch being the rhubarb. Naturally they are gluten and you can make these vegan if you choose by not using butter.
The sweetness of the honey with the zesty lemon and tart rhubarb make these a perfectly satisfying treat. Also nut free if you have issues with them or kids that do.
1 cup melted butter or coconut oil
4 tablespoons honey
1 1/2 cups rhubarb chopped into 1cm peices
Grated zest from one lemon
1 cup buckwheat flour
1 cup shredded coconut
2 teaspoons cinnamon
1 teaspoon baking soda
Preheat the oven to 160 C and grease muffin tin using either butter or coconut oil.
Put all the ingredients minus rhubarb into a food processor and blitz up until smooth. Alternatively mix all ingredients together well in a bowl.
The mixture is runny, more like a pancake mix than a typical muffin mix. Spoon/pour into the muffin tin so each muffin is almost full to the edge, about 3/4. Then press the rhubarb pieces into each muffin which will cause the mix to come right up to the edge of each muffin tray.
Bake for 12-15 minutes or until a skewer comes out clean.
Remove from tin and allow to cool on a wire rack.
Keeps for a few days in the fridge in an airtight container.